Salt   1 pound whole wheat spaghetti   1/3 cup peanut butter, softened   2 tablespoons honey   1/4 cup tamari (dark soy sauce)   Juice of 2 limes   1 teaspoon hot pepper sauce (eyeball it)   1 clove garlic, grated   3 tablespoons vegetable oil (eyeball it)   2 cups skinned and sliced rotisserie chicken   1 cup packed fresh spinach, thinly sliced   1/3 cup shredded carrots (a generous handful)   4 scallions, thinly sliced on an angle   1/4 cup chopped peanuts   2 tablespoons chopped cilantro or parsley  

1. Bring a large pot of water to a boil, salt it, add the pasta and cook until al dente. Drain; rinse under cold water and set aside.

2. While the pasta is working, in a large bowl, whisk together the peanut butter, honey and 1/4 cup warm water. Whisk in the tamari, lime juice, hot pepper sauce and garlic. Pour in the oil in a steady stream, whisking to combine. Add the reserved noodles and toss to coat.

3. Place the noodles in 4 shallow bowls and top with the chicken, spinach, carrots, scallions, peanuts and cilantro.

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