Break spaghetti in half. Cook according to package directions. Drain spaghetti and return to the pot. Add 1 tablespoon sesame oil, toss to coat; set aside.

In a small bowl, whisk together peanut butter, soy sauce, rice vinegar, honey, water, Sriracha and red pepper flakes if using; set aside.

In a wok or large skillet over high heat add 2 tablespoons sesame oil. Once hot, add minced garlic, ginger and the white part of the green onion; Sauté for a minute.

Add red bell pepper and carrots and cook for 1-2 minutes. Veggies should be crisp-tender.

Add the peanut butter sauce and cook for 1 more minute.

Add the cooked spaghetti gently toss so that noodles are well coated with the sauce. Cook for a minute; season with salt to taste.

Garnish with green onions, cilantro and peanuts. Squeeze lime juice over all and sprinkle with sesame seeds.

Cook’s Note: Prep all veggies in advance because this dish cooks quickly!