Szechuan Peanut-noodle Salad

1 16 Oz Package Spaghetti
4 Ounces Snow Peas -- strings removed
3/4 Cup Creamy Peanut Butter
3 Tablespoons Soy Sauce
2 Tablespoons Vegetable Oil
1 Tablespoon Hot Asian Sesame Oil
1 Tablespoon Cider Vinegar
2 Teaspoons Grated, Peeled Fresh Ginger
1 Medium Red Pepper -- thinly sliced
Dry Roasted Peanuts
Chopped Green Onions

Prepare spaghetti as label directs. Drain, reserving 1 cup pasta cooking water. Rinse with cold water; drain well. In a 3-quart saucepan in 1-inch boiling water, heat snow peas to boiling over high heat. Reduce heat to low; simmer 1 minute, or until crisp-tender. Rinse now peas with cold running water to stop cooking; drain. Cut snow peas into matchstick-thin strips.

Prepare peanut-butter dressing. In a large bowl, with wire whisk, mix peanut butter, soy sauce, vegetable oil, Asian sesame oil, vinegar, grated ginger, and reserved pasta cooking water until mixture is thoroughly blended and smooth. Add spaghetti , snow pea strips and sliced red pepper to peanut-butter dressing in bowl; toss to coat well. Sprinkle with dry-roasted peanuts and chopped green onions before serving.

Serve noodle salad immediately or cover and refrigerate to serve later. If noodles become too sticky upon standing, toss with a little hot water until dressing is of desired consistency.