Cook the pasta in a large pot of water according to the directions on the package. Drain and rinse with cold water.

While the pasta is cooking, put the broccoli in a steamer basket over a large pot of boiling water and steam it for 3 minutes.

Add the snow peas and sugar snap peas and steam for 2 minutes more.

Toast the peanuts in a dry pan over a medium heat until they become fragrant, it takes about 3 minutes. Set them aside to cool.

Make the sauce by pureeing the peanut butter, soy sauce, water, vinegar, lime juice, scallion, ginger, sugar and red pepper flakes in a food processor or blender until smooth.

Just before serving, toss the pasta with 3/4 cup of the peanut sauce.

Divide into 6 serving bowls and top each serving with the vegetables.

Drizzle the remaining sauce over the vegetables.

Coarsely chop the peanuts, sprinkle them on top and serve.