Thai Peanut Noodles 

1 pound vermicelli or thin spaghetti
3 tablespoons dark sesame oil
3 cloves garlic
4 green onions, cut in 1/2-inch pieces
1 (1 inch) piece ginger root, pared and quartered
1/3 cup peanut butter (plain or chunky)
1/4 cup soy sauce
1/4 cup tap water or chicken broth
1 tablespoon rice or white vinegar
1 tablespoon vegetable oil
2 tablespoons granulated sugar
1/2 teaspoon crushed red pepper

Cook spaghetti as directed; drain and rinse with cold water. Toss with 2 tablespoons sesame oil (this dish can be served cold or hot). If you want to serve as a hot dish, do not rinse with cold water; just drain.

In food processor, finely chop garlic, green onions and ginger. Add remaining sesame oil and all ingredients. Process until thoroughly mixed. Top each serving of vermicelli or spaghetti with amount of desired sauce.