Directions

1. Bring a large pot of water to a boil. Meanwhile, continue with recipe.
2. Thinly slice cucumber on a long diagonal. Stack some of slices at a time and cut into thin strips.
3. Put ginger and garlic in a 1-qt. glass measuring cup or another small, deep bowl. Add peanut butter, rice vinegar, soy sauce, honey, and chili garlic sauce and puree with an immersion blender until smooth. If you don't have an immersion blender, whirl ginger and garlic in a food processor to mince, then add remaining dressing ingredients and whirl until smooth, scraping inside of container as needed. Set aside.
4. Cook spaghetti in boiling water according to package directions. Drain in a colander and transfer to a large bowl. While pasta is still hot, add dressing and half of cucumber, green onions, and peanuts. Toss until well combined.
5. Transfer pasta to a serving bowl and top with remaining cucumber, green onions, and peanuts.