|1/2 cup creamy peanut butter||1 teaspoon sesame oil|
|1/4 cup soy sauce||8 ounces dry spaghetti|
|2 teaspoons grated fresh gingerroot||2 cups shredded cooked chicken|
|2 cloves garlic||1 small carrot, julienned|
|pinch red pepper flakes||1/2 seedless cucumber, julienned|
|1/2 cup water||1 red bell pepper, sliced|
In bowl of food processor or blender, combine peanut butter, soy sauce, ginger, garlic, red pepper flakes, water, and sesame oil. Puree until smooth, adding more water if necessary. Set aside.
Cook spaghetti according to package directions. Drain and cool.
In large bowl, add spaghetti, chicken, carrots, cucumbers, and red peppers. Pour half of peanut sauce over noodles. Toss to coat, adding more if necessary.
Serve noodles with remaining sauce on the side.
For a vegetarian version, omit the chicken or use tofu. Serve with sriracha sauce for a spicy kick.
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