Cut turkey tenderloins in half lengthwise. In large recloseable food storage bag, combine turkey, 3 tablespoons soy sauce and 1 teaspoon garlic. Seal bag; refrigerate 30 minutes to marinate.
Heat grill to medium heat.
To make dressing, in small bowl, combine remaining 1/4 cup soy sauce, remaining 1 teaspoon garlic, vegetable oil, peanut butter, vinegar, sesame oil, gingerroot and red pepper flakes. Stir in peanuts.
Remove turkey from marinade; discard marinade. Grill turkey, turning occasionally, 15 minutes or until no longer pink in center, juices run clear and internal temperature reaches 165°F. Cover with foil; let stand 10 minutes before slicing.
Cook spaghetti according to package directions; drain.
Bring small saucepan of water to a boil. Blanch carrots, bell pepper and snow peas in boiling water 1 to 2 minutes or until crisply tender; drain. In large bowl, toss together turkey, spaghetti and vegetables. Serve with dressing.
This recipe is recommended for 6 servings