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.