½ cup peanut butter
1/3 cup chicken broth
¼ cup soy sauce
3-4 TB sesame oil (or less, to taste)
2 TB minced fresh garlic
2 TB minced fresh ginger
2 TB sugar
2 TB red wine vinegar or Chinese vinegar
1/8 tsp. Hot chili paste or oil (optional)
¼ cup milk

Puree all ingredients in a food processor, except the milk. Add milk just before serving to thin the sauce. Serve over warm or room temperature cooked spaghetti or Chinese egg noodles. Top with chopped cucumbers, chopped peanuts, shredded carrots, minced cilantro.

Russell Perry (electronic mail, February 19, 2002)