Ingredients

• 1 pound whole-wheat elbow pasta, or your favorite shape
  
• 1/2 cup creamy peanut butter (I used natural unsweetened, which is more gritty, but use what you like)
  
• 1 heaping tablespoon white miso
  
• 2 tablespoons apple cider vinegar, or rice wine vinegar
  
• 2 teaspoons chili garlic sauce, plus more to taste (get a jar of the Huy Fong and stash it in the fridge — it’s ridiculously good)
  
• 2 teaspoons chopped ginger
  
• 1 garlic clove, minced
  
• 2 tablespoons honey (or less, if using sweetened peanut butter)
  
• 4 dashes sesame oil, plus more to taste
  
• 1 bunch scallions, trimmed and sliced
  
• 1/2 large watermelon radish, cut into 2-inch sticks
  
• 1 medium carrot, peeled and cut into 2-inch sticks
  
• 1 cup broccoli florets, blanched or lightly steamed, chopped
  
• 8 sprigs fresh cilantro, chopped, legs and all, plus extra for garnish
  
• 1/2 cup roasted peanuts, for garnish

Directions

1. Cook pasta to al dente. Reserve about a cup of the pasta water for the sauce and set aside. Drain pasta. Set aside in a large mixing bowl.
2. In a medium mixing bowl, place peanut butter, miso, vinegar, chili garlic sauce, ginger, garlic, honey, and sesame oil. Add pasta water in 1/8-cup increments and stir until you reach a smooth, sauce-like consistency. It should be loose, but not watery, so add the water slowly. Taste for seasoning.
3. Pour half of the sauce over the pasta and mix well. Reserving a bit of each vegetable and herb for garnishing, toss the remaining vegetables, cilantro, and sauce into the pasta, and mix well. Taste for seasoning.
4. Garnish with reserved vegetables, cilantro, and peanuts. Serve at room temperature.