3/4 pound spaghetti
3/4 cup crunchy peanut butter
1/4 cup lime juice
1/4 cup rice vinegar
1-1/2 teaspoons crushed red pepper
Salt
4 carrots—peeled, halved lengthwise and thinly sliced crosswise
1 cucumber—peeled, halved lengthwise, seeded and sliced crosswise
1 red bell pepper, cut into matchsticks
6 scallions, thinly sliced

In a large pot of boiling salted water, cook the spaghetti until al dente. Drain and rinse under cold water.

Meanwhile, in a large bowl, whisk together the peanut butter, lime juice, vinegar, crushed red pepper and 1/4 cup water; season with salt. Add the pasta and toss to coat. Add the carrots, cucumber, bell pepper and scallions and toss.