1 Cup thin spaghetti, Cooked	1 Tablespoon Creamy peanut butter
3 Oz Diced chicken, Cooked	3/4 Teaspoon Peanut oil
1/2 Cup Bean sprouts	1/2 Garlic clove, minced
1/4 Cup green onions, Sliced	1/4 Teaspoon pared ginger Root,
1/4 Cup red pepper, Diced	-Minced
1/2 Oz Dry roasted peanuts, chopped	1/4 Teaspoon Chinese sesame oil
2 Tablespoons Reduced-sodium soy	Dash red pepper, Ground
-sauce	1 Cup lettuce, Shredded
1 Tablespoon Water

In medium mixing bowl combine spaghetti, chicken, bean sprouts, scallions, bell pepper, and peanuts; set aside. In blender combine remaining ingredients except lettuce and process on high speed until thoroughly combined. Add to spaghetti mixture and toss to coat. Cover and refrigerate until chilled, about 30 minutes.

To serve, on serving platter arrange lettuce around edge of platter; fill center of platter with spaghetti mixture.

Note: sometimes I use different veggies, the dressing is the best part.