Prepare the sauce by mixing the peanut butter, soy sauce, vinegar, sesame, chili paste and water in a bowl until it all blends together and has a smooth consistency. You can add more water if needed to the sauce to thin it if it is too thick.
½ cup creamy peanut butter, ¼ cup soy sauce, ⅛ cup rice wine vinegar, 2 tablespoon toasted sesame oil, 1 tablespoon chili paste, ½ cup water
You will need to blanch the bean sprouts and sugar snap peas in boiling salted water (about 2-3 minutes).
2 cups sugar snap peas, 1 cup bean sprouts
While you are doing this you can slice your peppers and scallions and have those ready.
1 large red pepper, 1 bunch scallions
When your vegetables are done blanching, take them out of the water and rinse under cold water to slow down/stop the cooking. You can add them to an ice bath if you wish but I feel this is too time-consuming :)
Next, boil some water for your pasta (this is the Noodle part of this dish).
When the water is boiling add your pasta and cook until al dente (where the pasta has a little bite to it still).
1 lb spaghetti
Drain your pasta and add it to a large bowl.
Add your sauce (leave a little sauce out as you can add more if needed but you cant take it away if it is too much) and your vegetables and toss together.