1 lb. raw shrimp
1/2 lb. thin spaghetti or transparent noodles
2 c. diced tofu
1 c. peanut or sesame oil
1/3 c. red wine vinegar
1/2 tsp. red pepper flakes
2 tbsp. smooth peanut butter
1/3 c. Japanese soy sauce
1 clove garlic, mashed
1/3 c. finely chopped salted peanuts
6 scallions, trimmed and sliced

Cook, shell, and devein shrimp. Wrap and chill. Cook noodles in boiling salted water until tender, then drain and pour into a bowl. Add tofu and shrimp.

In a bowl, beat oil with vinegar, red pepper flakes, peanut butter, soy sauce, and garlic until well blended and thick.

Pour sauce over noodles and toss to coat all particles. Cover and chill for 1 to 2 hours. When ready to serve, toss noodles again and sprinkle with peanuts and scallions. Serve with snow peas.