Thai Peanut Lime Sauce with Noodles & Veggies

Makes 6 servings (1 cup pasta, 1 cup veggies, 2.5 T sauce)
Adapted from Ellie Krieger.
3/4 pound linguine or whole-wheat spaghetti
1/2 cup sweet onion, chopped
2 cups (about 9 ounces) mushrooms
2 cups (about 6 ounces) snow peas, trimmed
2 cups (about 6 ounces) sugar snap peas, trimmed (OR Broccoli florets chopped)
1 teaspoon olive oil
1/4 cup + 2 Tbsp natural Chunky peanut butter
1/4 cup low-sodium soy sauce
1/4 cup water
2.5 tablespoons rice vinegar
2.5 tablespoons fresh lime juice
1 scallion, cut into pieces (optional)
1/2 teaspoon ground ginger (or 3/4 inch fresh ginger, finely grated)
1 garlic clove, chopped
1 tablespoons agave nectar
1.5 tablespoon splenda
1/4 teaspoon red pepper flakes or thai spice seasoning

Directions:
1) SAUCE: Combine peanut butter, soy sauce, water, vinegar, lime, scallion, ginger, garlic, sugar and red pepper flakes (or spice) in a food processor. Puree until smooth, then set aside.
2) Cook pasta in salted water until al dente. Drain, rinse with cold water to stop cooking process, and set aside.
3) While pasta is cooking, in large saute pan, add oil over med-hi heat then add onion and saute for 1-2 minutes. Add mushrooms, a little salt and pepper and brown - 4-5 minutes.
4) In separate pan/bowl, steam broccoli for 3 minutes, add snow peas and sugar snap peas and steam for an additional 2 minutes. Remove from heat when done.
5) Over medium heat, add green veggies to mushroom/onion mix in large pan, add pasta and 3/4 of sauce and heat through over med heat. Serve with rest of sauce and chopped cilantro.

Can add any type of meat or fish to this dish. I made it tonight with Mahi Mahi, but chicken would be very good too.