Heat safflower oil in large nonstick skillet over medium-high heat. Add ginger and onion and sauté for a few minutes, allowing them to color slightly. Add broccoli and carrots and sauté 5 minutes. Add zucchini, yellow squash, snow peas and Sherry and sauté until vegetables are crisp-tender, about 5 minutes longer. Season to taste with salt and pepper.
For the rice noodles: heat a generous amount of water in a large pot until nearly boiling. Cook noodles at just below boiling until tender, then drain and rinse immediately.
For the peanut Sauce: Mix peanut butter, soy sauce and garlic in medium bowl. Whisk in 1/2 cup hot water. Add remaining ingredients; whisk to blend. Season with salt and pepper. Let stand at room temperature 1 hour or cover and refrigerate up to 1 day.
Place noodles in large bowl. Add Peanut Sauce and toss to coat. Transfer to platter. Top with vegetable mixture.
Adapted from Bon Appétit, October 1998