Spicy Peanut Sauce:
1 tbs peanut butter, smooth or chunky
1½ tsp sugar
3½ tablespoons soy sauce
2 tbs Chinese rice vinegar
1 tbs sesame oil
1 tbs finely grated ginger
1 tbs minced garlic
2 tsp chili oil
1 tsp chili-garlic paste or Sriracha* to taste OR ½ teaspoon hot chili flakes
½ lb thick spaghetti
2-3 scallions, trimmed and cut into thin 1-inch long strips
1 medium carrot, peeled and cut into thin 1-inch long strips
½ cucumber, peeled and cut into thin 1-inch long strips
1¼ cup chopped roasted peanuts
sesame seeds, optional
1. Prepare spaghetti to al denté - still chewy. . Drain the spaghetti in a colander set over a bowl. Reserve the liquid. Rinse the spaghetti under cold running water. Drain well and place in a mixing bowl.
2. In a blender (or with a immersion blender) mix together the peanut butter, sugar, soy sauce, vinegar, garlic, ginger chili oil and and Sriracha. Set to the side.
3. Toss the cooked spaghetti with some sesame or peanut oil. Stir in half of the peanut sauce. Using serving tongs or two forks, lift and fold over the spaghetti until it is well coated. If the noodles seem dry, add a few tablespoons of the reserved cooking liquid to moisten. Cover and refrigerate. Just before serving add as much of the remaining sauce as needed. Then stir in the cilantro and vegetables before serving.