A delightful and flavorful Thai-inspired noodle dish with a creamy peanut sauce and vibrant vegetables.
Cook the spaghetti in a large pot of boiling water until al dente, then drain and set aside.
Add a pinch of salt to the boiling water for better flavor.
In a skillet, sauté the carrot, bell pepper, and broccoli florets in a bit of oil until tender-crisp, then remove from heat.
Cook the vegetables over medium-high heat to retain their vibrant color and crunch.
In a saucepan, whisk together the soy sauce, peanut butter, honey, ginger, cumin, coriander, red pepper flakes, and minced garlic. Heat over medium heat until smooth and heated through.
Stir constantly to prevent the sauce from sticking to the pan.
Combine the cooked spaghetti, sautéed vegetables, and sauce in the skillet. Toss well to coat evenly.
Use tongs to mix everything thoroughly and ensure the sauce coats the noodles evenly.
Serve the noodles hot, garnished with fresh cilantro and a squeeze of lime juice.
For an extra crunch, sprinkle some chopped peanuts on top before serving.
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