Heat 1 tablespoon oil in a small saucepan over medium heat. Add jalapeno, ginger and garlic; cook and stir 30 seconds. Stir in broth, peanut butter, soy sauce and vinegar. Reduce heat to low. Cook, stirring occasionally, 5 minutes. Remove from heat, stir in sesame oil and set aside.

Heat remaining 1 tablespoon oil in a large skillet over medium-high heat. Add bell pepper, snow peas, onion and zucchini. Cook, stirring frequently, until crisp-tender, about 5 minutes.

Combine snow pea mixture, pasta, peanut sauce, carrots and cilantro in a large serving bowl; toss well. Serve warm or chilled. Sprinkle each serving with chopped nuts.