Veggie Thai Peanut Noodles - Vegetarian Style

Adapted from Once a Month Mom

Ingredients:
2 Tablespoons Sesame oil
16 ounces linguine noodles
1 cup snow peas (could substitute broccoli)
1 cup red/yellow/or green pepper, cut into strips
1 cup baby carrots or thinly sliced carrots
2 cups mushroom cut in half or whole depending on size

Sauce:
1 cup water
4 Tablespoons lime juice
6 Tablespoons creamy peanut butter
1 Tablespoon chili sauce (more or less depending on heat preference)
3 Tablespoons honey
4 Tablespoons soy sauce
3 teaspoons ground ginger
2 teaspoons minced garlic

Garnish:
1 cup peanuts
0.5 cup cilantro, chopped
3 medium limes, wedged

Directions:
In a large skillet, saute chicken and veggies in oil. Cook the linguine to al dente in boiling water. Make the peanut sauce by whisking together all sauce ingredients in a bowl. Add drained noodles to chicken and veggies. Mix the sauce with noodles mixture. Cook about five minutes.