Another favourite staple in our home of peanuty dinners…! 3/4-1 cup chunky peanut butter (natural is best) 8 tbsp soy sauce or tamari 2 tbsp dark sesame oil (toasted is best) 4 tbsp balsamic vinegar 2 cloves garlic, minced 1 tsp minced ginger 4 drops chili oil, or more for a hotter sauce 10 tbsp hot pasta cooking water 1 pound thin spaghetti (rice, soba, udon, whole wheat or buckwheat) 1 or 2 green onions trimmed and chopped 1/4 cup chopped roasted peanuts or 2 tbsp toasted sesame seeds handful cilantro, chopped 1 green or red bell pepper, thinly sliced, optional 2 mushrooms, thinly sliced, optional Make pasta according to package directions. In a large bowl, combine peanut butter, soy sauce, sesame oil, red wine vinegar, sugar, garlic, chili powder, hot oil, and 10 Tbsp hot cooking water. Blend thoroughly. Mince scallions, white and green parts. Add half of scallions to sauce. Mix sauce with cooked, drained pasta. Transfer to serving bowl. Garnish with remaining scallions and chopped roasted peanuts, and green pepper and mushroom if using. Serve warm or at room temperature. Serves 4.