I love all things peanut and noodles. This is a good winter variation on summertime's Cold Peanut Noodles.
8 ounces thin spaghetti (or rice noodles work well)
2 Tbsp light oil
2 garlic cloves, minced
2 Tbsp soy sauce
1 Tbsp agave or other sugar
1/4 cup rice wine vinegar
1/4 cup plus 2 Tbsp creamy peanut butter
1/3 cup boiling water
1/3 cup thinly sliced scallions
1/2 tsp crushed red pepper
Cook spaghetti according to the package directions. While the noodles are cooking, heat oil in a skillet or sauce pan over low heat. Add minced garlic; cook just until fragrant, just a minute or two, be sure not to brown it. Add soy sauce, agave, rice wine vinegar, creamy peanut butter, and boiling water, stirring constantly until thick, smooth, and hot. Toss pasta and sauce together; top with scallions and crushed red pepper. Serve immediately.