I decided to change a few thing around. Adding some citrus to the peanut sauce and some more spice. It was excellent. Note, this is best eaten on the day it's made and probably best not to eat too much since it can be quite heavy.
1 16oz bag of "stir fry" vegetables
1/2 bag (8oz dry) of whole wheat spaghetti, cooked (you can keep the pasta water around to thin the sauce)
3 cloves garlic, minced
2 tablespoons olive oil
For peanut sauce:
1/4 cup peanut butter
2 tablespoons soy sauce
1 tablespoon sesame oil
Juice of one medium size lemon or large lime
Cayenne pepper (to taste)
Salt, to taste
Red pepper flake
1. In a large pot or dutch oven add the olive oil and bag of vegetables and cook over medium heat until softened. Add the garlic and saute for a minute or two just until softened. Cut the heat.
2. In the meantime make the peanut sauce. Mix all the ingredients together until smooth. Add some of the pasta water to thin out the sauce until it's thinned and smooth but not too watery. Think runny yogurt consistency.
3. Put the cooked pasta in the vegetable pot and turn the heat back on. Add the peanut sauce and toss to coat. Cook just until everything is heated through.
4. Serve in a wide bowl with a sprinkling of sesame seeds and red pepper flake. Eat immediately.