Shave the carrots lengthwise into thin strips using a vegetable peeler; set aside.
Heat 1 tsp. oil in a small saucepan over medium heat. Toss in ginger and garlic; sauté for 30 seconds. Add broth, peanut butter, soy sauce, vinegar, chili garlic sauce and salt; stir well. Simmer for 7 minutes, stirring. Remove from heat; keep warm.
Heat 2 tsp. oil in a large, nonstick skillet, coated with cooking spray, over medium-high heat. Add bell peppers and snow peas; sauté for 5 minutes, then remove. Combine carrots, peanut butter and bell pepper mixtures, then linguine, in a large bowl; toss well. Sprinkle with fresh cilantro.