My peanut noodles are just thin spaghetti and once cooked & drained, put back in the pot, put just a tablespoon or so of olive oil on them, stir well.  Then for each pound of pasta, use a half a bottle of House of Tsang brand Bankok Padang peanut sauce.  Stir well (easier to do when noodles are warm).  Serve.  Sometimes we add some diced chicken and carrot slivers & sliced red pepper too.  It's wonderful cold as well.