In a large pot of boiling salted water, cook pasta until al dente, according to package instructions. Drain, and rinse with cold water. In a large bowl, combine with snow peas and red pepper; set aside.

In a blender, combine peanut butter, garlic, jalapeno, soy sauce, rice vinegar, water, sesame oil, and 1/4 teaspoon salt; puree until smooth. Pour over reserved pasta; toss to coat. Serve chilled or at room temperature.

I did this with thinly sliced beef. I used thai rice noodles. They stick together when dropped in boiling water so next time try dropping in individually. I added cornstarch to dressing and microwaved it so it was a bit thickened.