Begin by boiling a pot of salted water over high heat. Once it reaches a rolling boil, add the spaghetti and cook according to package instructions, usually around 8-10 minutes, until al dente. Drain and rinse under cold water to stop cooking.

While cooling, wash and slice the red bell pepper, grate or julienne the carrot, cut the cucumber into matchsticks, and chop the spring onions.

In a medium mixing bowl, combine peanut butter, soy sauce, lime juice, honey, sesame oil, and minced garlic. Whisk together, adding water gradually to reach desired consistency.

In a large mixing bowl, combine cooled spaghetti, prepared vegetables, and fresh herbs. Drizzle with peanut sauce and toss thoroughly.

Transfer to a serving platter, top with roasted peanuts, and serve.