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Bring a large pot of water to a boil and cook noodles according to package instructions.
Finely mince the garlic and then chop red peppers add to a saute pan with 1 tbsp of oil. Any oil will work here, I used olive or sesame.
Saute over low heat for 2-3 minutes or until garlic is golden brown and peppers are tender. Add in the grated ginger and saute for 1-2 more minutes.
Turn down heat and gently add the spicy pineapple peanut sauce (I use almost the whole bottle) and cook until warmed through.
Once noodles are cooked strain and reserve 1 cup of the water and put aside.
Add noodles to the sauce pan and coat with sauce and veggies. If the sauce is too thick for your liking add a bit of the reserved pasta water to thin it out.
Taste and add more soy sauce, sriracha, or any other seasonings as desired. I usually add more soy sauce or rice wine vinegar because I like it saltier and tangier.
Serve with crushed peanuts, green onion, red pepper flakes, and lime for garnish!