A simple weeknight supper with a flavorful, just-spicy-enough peanut sauce. It's a very flexible recipe that works with any number of vegetables and a variety of noodles. Pack it up the next day and enjoy warm or cold as a leftover lunch.
Bring a big pot of salted water to a boil over high heat. Add the spaghetti/noodles and cook al dente according to package directions.
While the pasta cooks, in a large bowl, whisk together the peanut butter, soy sauce, rice vinegar, 3 tablespoons water, and sriracha until creamy and smooth. The sauce should be creamy and not too thick. Add more water, if needed. Set aside.
Once the pasta is done, drain well and transfer to the bowl with the peanut sauce. Add the vegetables and scallions and toss well so the noodles are evenly coated with sauce. Taste and add more sriracha if you prefer it spicier. Garnish with cilantro leaves and serve immediately. If the pasta gets sticky as it sits, add another tablespoon or two of water (or a splash of sesame oil if you have it) to thin the sauce.