Fill a large pot with water, add 2 generous pinches of salt, and bring to a boil. Add the pasta and cook until al dente.
Combine the lime juice, red pepper flakes, garlic, honey, peanut butter, hot water and soy sauce in a small bowl and whisk together.
Drain the pasta in a colander and add the zucchini and yellow squash noodles on top of the pasta so the remnant heat from the pasta slightly cooked the vegetables. After about 3 minutes, toss the pasta and veggies with the peanut sauce. Add in the carrot, red bell pepper and cucumber. Garnish with the cilantro, mint, basil, scallions and crushed peanuts serve.
Notes
This can be served either at cold, at room temperature or warm.