Thai Chicken Pasta Salad

I made this recipe for supper one night and used it as the main dish instead of just a salad. It makes quite a bit.
This recipe is from Taste of Healthy Cooking magazine.

Dressing:
3/4 cup reduced fat creamy peanut butter
3 Tbsp. water
3 Tbsp. lime juice
3 Tbsp. molasses
3 garlic cloves, minced
1 1/2 tsp. rice vinegar
1 1/2 tsp. sesame oil
1/4 tsp. crushed red pepper flakes

Salad:
12 oz. uncooked whole wheat spaghetti
2 large carrots, julienned
8 cups finely shredded Chines or napa cabbage (I used med. sized head)
2 cups shredded cooked chicken breast (I used small cubed chicken breast)
2/3 cup minced fresh cilantro
3 Tbsp. unsalted dry roasted peanuts, chopped (I used salted peanuts-that were in the can of mixed nuts I had)

1.For dressing, in a small bowl, whisk the first nine ingredients until smooth; set aside.

2. In a large saucepan, cook spaghetti according to package directions, adding the carrots during the last 2 minutes of cooking; drain. Transfer to a large bowl; stir in cabbage and chicken.

3. Whisk dressing and pour over spaghetti mixture; toss to coat. Sprinkle with cilantro and peanuts. Serve immediately or chill before serving.