Prepare 2 carrots, peeling and cutting them into small strips.
Julienne 1 large red and 1 large yellow pepper.
Cut 1 bunch broccoli into evenly sized pieces.
Slice 1/2 of a cabbage. Place the cut vegetables into a large bowl.
Add chili paste or sriacha to a food processor. Most people prefer 1 or 2 tablespoons, but you can adjust the amount depending on how spicy you want the dish to be.
Add 1/4 cup honey or agave nectar and 1/4 cup coconut milk to food processor.
Grate 1 2″ section fresh ginger into the food processor. Zest 1 lime into food processor, cut the lime in half, and add the juices.
Activate the food processor, forming the crunchy thai peanut sauce recipe.
Boil 1 package organic linguine or udon noodles.
In a saucepan, heat some coconut oil at medium-high heat. Cook half the vegetables in the pan until tender and crisp. Once they are done, place cooked vegetables back into bowl and repeat cooking with the remaining half.
Once vegetables and noodles are cooked, place them in a pan and then add the peanut sauce.
Toss until noodles and vegetables are entirely coated with sauce.
Top with cilantro, green onions, and chopped peanuts.