Thai Chicken Pasta Salad

12 oz. uncooked gluten free spaghetti
2 large carrots, julienned
3/4 cup crunchy peanut butter
3 Tbs. water
3 Tbs. lime juice
3 Tbs. molasses
4-1/2 tsp. gluten free soy sauce
3 garlic cloves, minced
1-1/2 tsp. rice vinegar
1-1/2 tsp. sesame oil
1/4 tsp. crushed red pepper flakes
8 cups finely shredded Chinese or Napa cabbage
2 cups shredded cooked chicken breast
2/3 cup minced fresh cilantro
Cook spaghetti according to package directions, adding the carrots during the last 2 minutes of cooking. Meanwhile, in a small bowl, whisk peanut butter, water, lime juice, molasses, soy sauce, garlic, vinegar, sesame oil and red pepper flakes until blended. Drain spaghetti and carrots; place in a large bowl. Add cabbage, chicken and dressing; toss to coat. Sprinkle with cilantro and serve immediately or refrigerate until ready to serve.