8 oz. thin spaghetti
2 lg. carrots, peeled
2 tbsp. sesame seeds
1/2 c. soy sauce
1/3 c. vegetable oil
1 tbsp. sugar
1/2 tbsp. fresh ginger root or 1 tsp. ground ginger
1 tbsp. white vinegar
2 tbsp. peanut butter, creamy
1/4 tsp. red pepper flakes
2 whole boneless chicken breasts, cooked
1/2 c. sliced scallions

Cook spaghetti until tender. Cut carrots into strips. Add carrots to spaghetti the last 5 minutes of cooking. When both are tender, drain. Rinse them with cold water and return to pan.

In saucepan, heat sesame seeds until golden brown. Remove from heat. Stir in soy sauce, oil, ginger, vinegar, peanut butter and red pepper flakes.

Toss spaghetti and carrots with sauce. Cut chicken into strips and add scallions to spaghetti. Best served warm or at room temperature.