Cook the linguine according to package directions, reserving 1 cup of the cooking water. Drain in a colander and set aside. Return the empty cooking pot to the stove.

In a small bowl whisk together the peanut butter, tamari, rice vinegar, and water until smooth and set aside.

Turn the heat under the pot to medium and add the vegetable oil and sesame oil. When the oil is hot, add the ginger and cook for 3 minutes, until softened and fragrant. Add the garlic and continue cooking for an additional 30 seconds.

Stir in the peanut butter sauce and cook for 1 minute, until heated through.

Add the linguine noodles and toss to coat. Add reserved cooking water, 1/4 cup at a time (if needed), to reach your desired level of creaminess.

Divide noodles into pasta bowls, sprinkle with scallions, cilantro, and red pepper flakes, if using, then serve hot.