Boil the spaghetti in well-salted water until just al dente; scoop out 1 cup of the starchy cooking water, then drain.

Whisk warm water into the peanut sauce a spoonful at a time until it pours like cream.

Pour the sauce over the warm spaghetti; add the vegetables and toss with tongs, loosening with splashes of the reserved pasta water.

Twirl nests onto plates and finish with crushed peanuts, scallion, cilantro and a lime wedge. Serve warm.