Place the pasta in a large bowl, pour warm water over to cover and soak 20 minutes until tender.
Mix together the shoyu, maple syrup, lime juice, water and ginger. Set aside.
Heat the hot pepper sesame and olive oil in a large skillet or wok. Sauté the garlic for 1 minute. Add the carrots, scallions, mung bean sprouts and snow peas. Sauté 1 to 2 minute. Add the shoyu and lime juice mixture. Drain the pasta and place in the skillet. Toss until the pasta is hot and softens, about 2 minutes or so. Toss in the parsley and serve with the peanuts on top for garnish.
For those with peanut allergies, other nuts such as roasted cashews or slivered almonds may be substituted.
NOTE: For a Gluten Free recipe substitute Eden Organic Tamari Soy Sauce or a bit of Eden Sea Salt to taste in place of Eden Shoyu Soy Sauce.
6g fat (19% calories from fat),