Cook the noodles to al dente, according to package directions.
12 ounces wide noodles
While the noodles are cooking, steam the broccoli florets until tender crisp. (In a microwave-safe bowl, add the florets and a tablespoon or two of water, cover with plastic wrap with an opening to let steam out, and microwave for 1 minute, then additional time if needed, until tender-crisp.)
2-3 cups fresh broccoli florets
Combine the peanut butter, maple syrup, soy sauce, ginger, and sriracha sauce and mix until smooth. Set aside.
2 tablespoons pure maple syrup, 2 tablespoons soy sauce, 3 teaspoons ground ginger, 2 teaspoons sriracha sauce, ¾ cup peanut butter
About 5 minutes before the noodles are done, add the shredded carrots into the pot.
1 cup shredded carrots
When the noodles are done, reserve about ¾ cup of the pasta water, then drain the rest from the noodles.
Stir as much pasta water as needed into the peanut butter mixture to thin it a bit.
Add the steamed broccoli into the pot with the drained noodles and carrots.
Add the peanut butter sauce into the pot and toss to coat the broccoli and noodles.
Video
Notes
Use any kind of noodles or pasta that you like.
I like to taste the peanut butter mixture before adding it into the noodles to determine if I need to stir in any additional ingredients for flavor.
If you forget to reserve pasta water, you can just use some warm water, or for additional flavor you can even use vegetable or chicken broth.
Sprinkle chopped peanuts on top if desired to add some crunch and additional peanut flavor.
To make this dish go farther, you can add some cooked chicken, tofu, or shrimp to the dish when tossing the noodles with the peanut butter sauce.
Garnish with chopped parsley or cilantro to brighten the look of the dish when serving. Or squeeze a lime over top to add a burst of citrus-y freshness!