Cook the noodles according to the packet, leave to cool.
Blanch the sugar snap peas in boiling water for 2 minutes, remove to an ice bath, then leave aside until you are ready to add them to the salad.
Toast the peanuts in a frying pan over a medium heat, when they start to turn brown turn down the heat a little then add the honey, mix the honey and nuts together until they are golden brown. Transfer them to a small bowl to cool. When they have cooled you will need to break them up a bit.
To make the peanut dressing, add the peanut butter, garlic and ginger to a jug, add the tamari/soy sauce, lime juice and sesame oil then whisk everything together. Whisk in 50ml or a 1/4 cup of water you should have a smooth slightly runny sauce, add more water if it is too thick.
Place all the vegetables and the coriander in a large salad bowl, add the noodles and the sesame seeds then toss.
Pour 3/4 of the peanut dressing into the salad and toss gently again. Keep the remaining sauce for your guests to add more if they wish.
Serve with the honey toasted nuts and lime wedges.