1 cup peanut butter, preferably unsweetened |
1/2 to 1 cup boiling water |
juice of a lime |
1 teaspoon cayenne pepper |
1 tablespoon rice wine vinegar |
salt |
8 ounces thin linguine |
2 carrots, peeled and sliced |
1 head broccoli, cut into bite size florets |
1/2 cup chopped roasted peanuts |
2 scallions, white and green parts thinly sliced |
1/2 cup chopped cilantro |