1 Tbsp peanut oil
2 Tbsp minced peeled fresh ginger
2 garlic cloves, minced
3 Tbsp Roasted Sesame Oil
2 Tbsp soy sauce
2 Tbsp peanut butter
1 Tbsp honey
2 Tbsp Balsamic Vinegar
1 1/2 Tbsp sugar
1 tsp (or more) Red Pepper Pizza Flakes
1 1/2 tsp Salt
1 pound fresh Chinese egg noodles or fresh angel hair pasta
12 green onions (white and pale green parts only), thinly sliced
1/2 Cup coarsely chopped roasted peanuts
1/4 Cup thinly sliced fresh Thai basil leaves
Heat peanut oil in small skillet over medium heat. Add ginger and garlic; sauté 1 minute. Transfer to large bowl. Add next 8 ingredients; whisk to blend.
Place noodles in sieve over sink. Separate noodles with fingers and shake to remove excess starch. Cook in large pot of boiling salted water until just tender, stirring occasionally. Drain and rinse noodles in a colander under cold water until cool.
Drain thoroughly and transfer to bowl with sauce. Add sliced green onions and toss to coat noodles. Let noodles stand at room temperature until noodles have absorbed dressing, tossing occasionally, about 1 hour.
Stir in peanuts and Thai basil; toss again. Season to taste with salt and pepper. Serve noodles at room temperature.