1
pound spaghetti, cooked as directed
1
tablespoon peanut sauce
2
tablespoons sot sauce
½
teaspoon granulated sugar
1
teaspoon rice wine vinegar
6
garlic cloves, minced
1
tablespoon ginger root, minced
½
crusher red pepper, or to taste
1
cup water, reserved from the cooked pasta
6
green onions, thinly sliced
While the pasta is cooking, blend the
peanut butter, soy sauce and vinegar together. Stir in the garlic, ginger root
and crushed red pepper.
When the pasta has cooked, drain it,
reserving about a cup of water . Add a
little of the cooking water to the peanut butter sauce if necessary to it to a
pourable consistency. Toss the pasta
with the peanut mixture, adding a
little more water if necessary, if the mixture seems dry. Stir in the green onions.
The pasta dish can be made ahead and refrigerated up to 24 hours. Let stand
for at least 30 minutes at room temperature before serving.