1 lb. vermicelli
1/4 lb. snow peas, trimmed & halved
1 c. sliced radishes
1/2 c. sliced green onions

SAUCE:

1 sm. cucumber, coarsely chopped
1/2 c. sliced green onions
2/3 c. warm water
1/2 c. creamy peanut butter
1/2 c. soy sauce
1/4 c. rice wine
3 tbsp. sesame oil
2 tbsp. vegetable oil
2 cloves garlic, minced
2 tbsp. sugar
1/4 tsp. cayenne pepper or more

Cook vermicelli to package directions; drain; rinse under cold water; cool. Blanch snow peas in boiling water 1 minute; drain; plunge into ice water; drain again. In large bowl combine vermicelli, snow peas, radishes, cucumbers and green onions.

In medium bowl whisk together water and peanut butter; whisk in remaining ingredients. Pour sauce over vermicelli; toss gently to coat.