1. In a blender container combine water, peanut butter, soy sauce, red wine vinegar, olive oil or salad oil, sugar, toasted sesame oil, lemon juice, ginger, garlic, and chili paste or crushed red pepper. Cover and blend until smooth. Chill up to 24 hours.
2. Cook pasta according to package directions for al dente. Drain; rinse under cold water.
3. In a bowl combine linguine, chicken strips, cucumber, pea pods, green onions, and tomato. Pour the dressing over noodle mixture. Toss gently to mix. Cover and chill chicken mixture for 4 to 24 hours, stirring mixture 2 or 3 times.
4. To serve, line 4 dinner plates or salad plates with the shredded napa cabbage and spinach. Top with chicken mixture. Sprinkle with peanuts. Makes 4 servings.