This is best served chilled.

1. Cook up a box of angel hair pasta (or, better yet, some Asian rice noodles) per instructions on package
2. Drain, and transfer back to the pot you boiled 'em in
3. Add a healthy splash of sesame oil, to coat the noodles
4. Add a couple of spoons of peanut butter, your preference as to brand, style. It's ideal to add the peanut butter when the noodles are still warm, but if you're using leftover pasta, for instance, you can thin some peanut butter in the microwave and pour over the cold noodles
5. Add a couple of cloves of garlic. Fresh is best - whether or not you like your garlic raw, sauteed, or roasted, it's all good in this dish. The jarred stuff is okay too, but fresh is better. Isn't it always?
6. Add a good splash of soy sauce
7. Add lots and lots of cilantro, chopped up fine
8. Add a couple of spoons of ginger. I have to say, fresh is also the best here, but jarred will do. If you can, opt for one of those crystallized ginger pulps...something sweet. The Ginger People make great jarred gingers (and ginger candies).
9. I have a spice mix called Thai Seasoning, made by the great folks at Let's Spice It Up and I shake that liberally all over the noodles. If you don't have Thai Seasoning, it's hard to match, but you can approximate by adding chili powder, salt, pepper, lime juice, and some sugar to your pasta
10. You may want to taste at this point. And adjust for flavor and consistency accordingly 11. Garnish with chopped peanuts, more cilantro, chopped chives, shredded carrots, sesame seeds, or any variation thereof

Coconut Corn Chowder
Pepperoni Bread (and other, non-meat variations)
The I Hate Mayonnaise Potato Salad
Mexican Soup