Thai Chicken Peanut Noodles

1 lb. whole wheat thin spaghetti noodles
2 T. sesame oil
1 garlic clove, peeled
1 (1 inch) piece of fresh ginger, peeled
1/2 c. smooth peanut butter
1/4 c. soy sauce
2 T. brown sugar
1 T. rice vinegar
1 scant t. crushed red pepper flakes
1 c. hot water
2 T. extra virgin olive oil
1/2 c. finely chopped white onion
1/2 c. finely chopped red or orange bell pepper
2 1/2 to 3 c. cooked, shredded chicken breast
1/4 c. finely chopped cilantro leaves or parsley
1/2 t. salt, or to taste
1/4 c. dry roasted peanuts, chopped
2 T. sesame seeds (just sprinkle some on top)

Cook the chicken.  Set water to boil and cook noodles according to package directions.  Prepare the sauce in food processor as follows:
Place garlic and ginger in food processor until well chopped.  Add peanut butter, sesame oil, soy sauce, brown sugar, vinegar and red pepper flakes.  Pulse until well combined and slowly add hot water.  Set aside.

Place olive oil in hot skillet over medium heat.  Saute onion and bell pepper for 5 minutes or until softened.  Stir in cooked chicken breasts (shredded), cilantro, and salt.  Stir until heated through.  Add sauce and chicken mixture to noodles.  Toss to coat and garnish with peanuts and sesame seeds, if desired.