MAKE THE PEANUT SAUCE
Combine all ingredients in a food processor or medium-sized bowl, and process or whisk together until creamy and combined. Taste and add more soy sauce if it needs saltiness, or another squirt of lime for brightness.
PREPARE THE VEGETABLES
In a large skillet on medium heat, add the vegetable oil and quick cook each of the vegetables separately for 4-6 minutes each, carefully adding a tablespoon or two of water or vegetable broth to the pan each time until the liquid evaporates, the snap peas, zucchini, broccoli, carrots and Bok Choy and red pepper. Set aside.
There's nothing to say you can't just cook the vegetables all together at once, it will just take a few minutes longer and be sure to add a little water or broth to the pan, let it evaporate out, and season the whole mixture with a pinch of salt (1/8 teaspoon) before proceeding.
Spoon 2-3 tablespoons of the peanut sauce in the cooked spaghetti and toss with the sliced scallions.
Divide the pasta and the vegetables between two or four plates or bowls. Garnish with salted peanuts and flat leaf parsley, add a tablespoon or so of peanut dressing on top, serving the remaining dressing on the side.