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In a pot, combine peanut butter with ¼ cup water. Keep on whisking until you get a homogeneous sauce-like consistency. Add in remaining sauce ingredients apart from the remaining ⅛ cup of water. Finally add in ⅛ cup of water slowly to achieve the consistency you like. I like this sauce to be quite runny as it coats vegetables and rice/noodles better. If you prefer a thicker consistency, just reduce the amount of water. Set aside and heat it up gently a few minutes before serving the dish.
Heat up a wok or a large frying pan. Once hot, add in oil and swirl it around so that it coats the wok evenly. Add in all the vegetables in the following order, leaving 1-2 minutes between each addition: onion, sweet potato, broccoli, red pepper and cabbage. Stir the contents of the wok the entire time. Add in a few splashes of tamari or soy sauce, sesame oil and a few squeezes of lime to the vegetables. Continue cooking the veg until they are still slightly crunchy but not raw.
Heat up peanut sauce on a very low heat - don't let it boil - just warm it up gently.
Serve stir-fry vegetables over noodles or rice with a serving of warm peanut sauce and a garnish of fresh coriander and sesame seeds.