Start the water boiling to cook the pasta. While that’s getting up to temp, make the peanut lime sauce. In a large glass, whisk together the peanut butter and hot water till they're thoroughly mixed up and the peanut butter looks creamy again. Slowly add the rest of the ingredients, a lil bit at a time, mixing between each one until sauce stays all mixed up, emulsified if you wanna get fucking technical. If you throw all this shit in at the same time, it's gonna get chunky and no matter how much you stir it won't ever look like a sauce so TAKE YOUR DAMN TIME. Done? Stick it in the fridge.Cook the noodles according to the package directions. About 30 seconds before you drain the noodles, throw in the cut carrots and bell peppers. This will soften them up just a bit which makes for a way nicer dish. Drain the pot and run everything under cold water to stop the cooking process. You don't want the noodles or veggies mushy right? Right.Once the noodles are about room temperature, pour over almost all the sauce, and add the chopped herbs. Serve right away or stick it all in the fridge and serve cold. Whenever it’s time to eat, serve with some lettuce and the cucumber and Pan-Seared Tofu on the side, if using. Toss any remaining sauce on there and sprinkle with sesame seeds to make it seem extra fucking fancy.