Ingredients

1. ½ box spaghetti or angel hair
2. Thinly sliced carrots
3. Thinly sliced cucumbers
4. Thinly sliced red peppers
5. Thinly sliced scallions
6. Crushed peanuts
7. ¾ cup creamy peanut butter
8. 3-4 tablespoons low sodium soy sauce
9. 2 tablespoons sugar
10. 1 tablespoon sesame oil
11. 1 tablespoon white vinegar
12. 2 cloves garlic, minced
13. Scant ½ cup water
14. Sriracha sauce, to taste

Cook pasta according to package directions. Drain and set aside. In a large bowl, combine the peanut butter, soy sauce (to taste), sugar, sesame oil, white vinegar, minced garlic and hot sauce. Whisk together until very smooth, adding a drizzle of water to thin it out a bit as necessary. To serve: toss sliced vegetables and peanuts with pasta and drizzle with dressing. Garnish with more chopped nuts. Serve warm, cold or at room temperature. Extra peanut sauce will keep for a week in the fridge.