1/2 lb thin spaghetti
1 lb sugar snap peas
2 red bell peppers, cored, seeded and thinly sliced
4 scallions, sliced diagonally, use entire scallion
3 tablespoons chopped fresh parsley leaves (optional)
2 tablespoons sesame seeds, toasted in a dry skillet until lightly browned
One bottle Thai Peanut Sauce - I use Masa's brand found at Fred Meyer
Bring a pot of salted water to a boil and add the sugar snap peas, return to a boil and cook for 3-5 minutes until crisp tender. Lift the peas from the water with a slotted spoon and shock them by immersing in a bowl of ice water. Drain.
Bring a large pot of salted water to a boil. Add spaghetti and cook according to the package directions. Drain well.
Combine the warm spaghetti, peas, peppers and scallions in a large boil and pour enough dressing over the noodle mixture to coat well. Before serving, top with the toasted sesame seeds and parsley. Tastes delicious cold, the next day with a little more dressing added!