1/2 c. smooth peanut butter
2 tbsp. lemon or lime juice
1/4 c. soy sauce
1 tsp. red pepper flakes
3 tbsp. sesame oil
12 drops hot chili oil, or more to taste
1 lb. thin spaghetti or other thin pasta
1/2 c. olive oil
8 green onions, washed trimmed, cut diagonally into 1/2 inch pieces
1/3 c. chopped cilantro
4 tbsp. peanuts, chopped or whole

Whisk peanut butter, lemon juice and soy sauce until smooth. Blend in red pepper flakes, sesame oil and chili oil; set aside.

Cook pasta according to package directions. Drain thoroughly; toss with olive oil. Let it come to room temperature, tossing frequently. Pour peanut mixture over the noodles; toss to coat. Add green onions and cilantro leaves; toss. Garnish with sprigs of cilantro and peanuts. Makes 6-8 servings.