Almost everything for the base of this dish comes from the pantry - spaghetti noodles, peanut butter, soy sauce (though some are supposed to be kept in the refrigerator). I do add fresh raw veggies like cucumbers, green onions, snow peas and bell peppers, and sometimes add chicken that I've either grilled or sauteed with a little bit of sesame oil and soy sauce, but who keeps chicken in the pantry, right?!?
Cook 16 oz. spaghetti or other long, thin noodles as the package directs. Drain, rinse (yes! rinse the pasta!) then toss with 1-2 Tbsp. sesame oil.
In a food processor, pulse about 5 cloves of garlic (sometimes I use more) until they are small pieces, then add 1/2 c. peanut butter, 1/4 c. soy sauce, 2 T. either honey or sugar, 2 T. rice vinegar, 2 T. chili oil, and 1 chopped chili (like fresh jalapeno or Serrano, but if you don't have these on hand, the chilioil will still make it spicy). Puree until smooth.
Toss the noodles with the sauce. Topping with cooked chicken, julienned cucumber, green onions, peas, or bell peppers is optional, of course.
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