Cold Thin Spaghetti with a Peanut Sauce

This dish was inspired by the classic Chinese sesame noodles.
I replaced the soy sauce with chicken broth to give the noodles
a slightly different flavor than the soy sauce usually provides
and added peanut butter for a slightly nutty taste.

Ingredients:
1 pound thin spaghetti
8 ounces snow peas, sliced lengthwise
1 red bell pepper, cut into long thin strips
1/4 cup reduced-sodium chicken broth
2 tablespoons smooth peanut butter
2 tablespoons warm water
1 tablespoon lime juice or lemon juice
1/4 teaspoon crushed red pepper flakes
1/4 teaspoon salt
1/2 clove garlic, minced

Directions:
In a large pot of boiling salted water,
cook the spaghetti until the noodles are al dente,
Drain and rinse the spaghetti with cold water.
In a large bowl, combine the pasta with
the snow peas and the bell pepper.
In a small saucepan, stir the chicken broth
into the peanut butter. Heat and stir
with a whisk until the peanut butter melts.
Stir in the water, lime or lemon juice, pepper,
salt and garlic; heat through.
Remove the saucepan from the heat and let cool.
Pour the dressing over the noodles and the vegetables;
toss the noodles to coat with the dressing.
Serve chilled or at room temperature.