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SERVES:
8

INGREDIENTS:

1 pound whole wheat spaghetti
4 medium carrots, peeled and thinly sliced crosswise
1 medium or 1/2 English cucumber, deseeded and diced
1 generous Tbs finely minced peeled ginger
1/2 cup chopped scallions

for the sauce:
3/4 cup smooth peanut butter
1/3 cup soy sauce
3 Tbs sesame oil
2 Tbs light brown sugar (see hints below)
3 Tbs white vinegar (or rice vinegar)
approx. 2-3 tsp spicy Chinese garlic chili paste

Cashews or peanuts for garnish

PROCEDURE:

Get a large pot of water going for cooking the spaghetti.

While that's coming to a boil, peel and thinly slice 4 medium carrots, deseed and cube one medium cucumber, or half of a large English cucumber. Finely mince 1 generous Tbs fresh ginger and chop about 1/2 cup of scallions.

Once the water does come to a boil, add the 1-pound box of spaghetti and get that going.

While that's cooking along, use a large mixing bowl to make the sauce by combining 3/4 cup of natural smooth peanut butter with 1/3 cup soy sauce, 3 Tbs sesame oil, 2 Tbs light brown sugar and 3 Tbs white vinegar, and whisking it up.

At that point, add a little spicy Chinese style spicy garlic chili paste to taste. I'm adding about 1 Tbs.

Drain the pasta really well when it's done and then run cold water over it to completely cool it down.

Make sure that is drained well and add it to the peanut sauce and toss to coat, then add the vegetables and toss those to combine.

Serve it up in individual bowls with cashews or even a sprinkling of peanuts on top.

HINTS:
You can buy garlic chili paste in the specialty aisle of larger supermarkets.
Substitute tahini (sesame paste) for the peanut butter if you like.
Use regular spaghetti, instead of whole wheat pasta.
If you're using a smooth peanut butter that already has sugar added, you might not need to add extra sugar.