Peel and cut the Carrot (1.5 ounce) into matchsticks.
Bring a large saucepot with Water (8 cup) and Salt (2 teaspoon) to a boil over high heat. When the water boils, add the Spaghetti (8 ounce). Stir the pasta occasionally to prevent sticking.
Drain and gently rinse with cold water in a colander and set aside.
Slice the Mini Cucumber (1) into rounds; set aside.
Cut the Scallion (2) into 1/4 inch thin slices on a diagonal; hold.
In a large bowl, whisk together Soy Vay Veri Veri Teriyaki Sauce (1/4 cup), Peanut Butter (1/4 cup), Rice Vinegar (2 teaspoon), and Sriracha (2 teaspoon) until smooth.
Add the pasta and toss until well coated.
Gently fold in the cucumbers and matchstick carrots. Garnish with the green onions.
You can chill the noodles if you wish, or divide the Peanut Noodles between two bowls. Serve and enjoy!