Cook the spaghetti in a large pot of salted boiling water according to package instructions for 8-10 minutes until al dente, then drain and cool.

Prepare the vegetables by washing and slicing the red bell pepper, carrot, cucumber, and spring onions into thin strips. Combine in a mixing bowl.

Make the peanut sauce by mixing creamy peanut butter, soy sauce, lime juice, honey, sesame oil, and pressed garlic in a bowl until smooth. Add water gradually until reaching desired consistency.

Add the cooled spaghetti to the bowl with vegetables and toss gently to combine.

Pour the peanut sauce over the mixture and use tongs to mix until everything is well coated.

Garnish with roasted peanuts and serve immediately or refrigerate for 15-30 minutes before serving.