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1
Preheat a large skillet to medium-high heat with the olive oil or a spray of non-stick cooking spray.
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2
While the pan heats, combine the peanut butter, vinegar, Sriracha and soy sauce in a bowl and mix together with a whisk or fork.
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3
Mixture will be slightly lumpy.
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4
Taste, and add more Sriracha to your taste, then set aside.
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5
When the pan is hot, add the zucchini and bell pepper and stir-fry for 3-5 minutes until charred on the outside but still crisp.
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6
Add the garlic, and cook for 1 minute more until fragrant.
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7
Add the drained bamboo shoots and turn off the heat.
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8
Into the pot that you used to boil the spaghetti, toss the drained pasta, peanut sauce, zucchini/pepper mixture and a splash of the reserved cooking water with tongs until combined.
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9
Taste, and add more cooking water to thin the sauce, more soy sauce for salt, or more Sriracha for spice.
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10
Serve in bowls topped with cabbage, scallions, sesame seeds and a lime wedge.
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11
Notes: If you dont enjoy bamboo shoots, omit or replace with another Asian-style canned veggie.
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12
If you dont use crunchy peanut butter, feel free to add some chopped peanuts to the mixture at the end to add some crunch.
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13
If you forget to reserve pasta water, no worries!
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14
Splash in some warm water or vegetable stock when mixing the sauce with the pasta.
