Bring a medium pot of lightly salted water to boil. Thoroughly rinse produce and pat dry. Peel and julienne carrot (slice thinly like matchsticks.) Remove and discard the stems from shiitake mushrooms and julienne caps. Remove any discolored outer leaves from baby bok choy and cut in half where the green leaves meet the white. Julienne both parts and reserve separately. Quarter lime.

In a small pot, combine peanut butter, soy sauce, half and half, juice from two lime quarters, and half of the Sriracha sauce. Taste and add more Sriracha if desired. Heat over low heat and stir to combine. Set aside and keep warm.

Drop linguine in the boiling water and stir constantly for the first 30 seconds. Cook until al dente, about 6-7 minutes. Reserve a half cup of cooking water, then drain linguine in a colander and toss pasta in a mixing bowl with the sesame oil.

In a medium pan, heat 1 tsp. olive oil over medium heat. Add shiitake mushrooms, carrots, and white part of bok choy. Cook until they begin to soften, about 3-4 minutes. Add snow peas and cook for an additional minute.

Add peanut sauce to the bowl with linguine and toss until well mixed. If the sauce feels too thick, add reserved pasta cooking water 1 Tbsp. at a time until linguine is completely coated.

Twirl linguine in the center of a plate. Arrange vegetable mixture around generously. Top with julienned green tops of bok choy and serve last two quarters of lime on the side.