This is an excellent side dish for the BBQ chicken recipe I previously posted. You can make this as spicy or as mild as you like and with whatever vegetables you prefer. I occasionally add garlicky broccoli.

1 lb thin fettuccine pasta
6 cloves garlic
1/4 cup peeled chopped ginger
1/2 cup vegetable oil
1 cup creamy peanut butter
1/2 cup soy sauce
1/4 cup honey
1/4 cup dry sherry vinegar
2 tablespoons sesame oil
1/4 teaspoon cayenne pepper
1 tablespoon chili oil
black pepper to taste
1/2 red pepper, sliced thinly
1/2 yellow pepper, sliced thinly
6 scallions, sliced thinly on a diagonal

Cook fettuccine until al dente. Meanwhile, put the garlic, ginger, peanut butter, soy sauce, honey, vinegar, sesame oil, cayenne pepper, chili oil, and black pepper in a food processor or blender. Blend until smooth.
Drain fettuccine and put it into a large bowl. Add the sauce while the pasta is still hot, as it will draw in more sauce as it cools. Mix in the peppers and scallions and serve at room temperature.