In a large stockpot, bring water to boil then add spaghetti noodles and cook according to box. Drain well when done.
In a blender combine water, peanuts, soy sauce, rice vinegar, brown sugar, peanut oil, sesame seeds, chili garlic sauce, sesame oil, ginger and garlic. Process until smooth.
After noodles are done cooking and drained, add to a large glass bowl. Pour the peanut sesame sauce over the noodles and toss to coat.
The mixture/sauce will be very runny and it will look like you made way too much. The sauce will set up in the fridge.
Cover and refrigerate for at least one hour - the longer, the better.
Toss noodles again prior to serving. Top with fresh scallions and sesame seeds.

3/4 cup to 1 pound dried spaghetti noodles, or Asian rice noodles
2/3 cup water
1/2 cup peanuts
1/4 cup low sodium soy sauce
1/4 cup seasoned rice vinegar
3 tablespoon dark brown sugar, packed
1/4 cup roasted peanut oil
2 tablespoon toasted sesame seeds, plus more for topping
3 teaspoon chili garlic sauce
1 teaspoon sesame oil
1 inch piece of ginger, peeled
1 clove garlic
Fresh scallions, chopped for topping