Spicy Thai Noodles

This is an adaption of a recipe from a book called Favorite Brand Name Vegetarian Cooking, published in 1997. Although they're called "spicy" Thai noodles, I didn't think they were especially spicy. The leftovers were fairly spicy, but still very mild compared to pretty much anything you would find in a Thai restaurant. I think next time I make these, I'll add some extra pepper flakes. Despite the lack of spiciness, they were very delicious. I made them twice within a week.

1 1/4 cups water
2 1/2 tsp brown sugar
1 tsp garlic powder
3/4 tsp seasoned salt
1/2 tsp cornstarch
1/4 tsp hot pepper flakes
1/4 cup chunky peanut butter
1/4 cup sliced green onions
1 tbsp chopped fresh cilantro
1 tbsp soy sauce
8 ounces linguine, cooked, drained, and kept hot
1 1/2 cups shredded red cabbage

In a large, deep skillet or wok, combine water, brown sugar, garlic powder, seasoned salt, cornstarch, and hot pepper flakes. Bring to a boil.
Reduce heat to low; simmer 5 minutes, uncovered. Stir in peanut butter. Be careful when measuring the peanut butter. Just a little too much will overpower the other ingredients.

My measurements clearly aren't exact when it came to these ingredients.

Add hot linguine, soy sauce, cabbage, green onions, and cilantro; toss to coat.
Serve immediately.