Bring a large pot of salted water to a boil. Add the whole grain spaghetti noodles and cook according to package instructions until al dente. Drain and set aside.
While the noodles are cooking, shred your cooked chicken if you haven’t done so already. Thinly slice the red bell pepper and chop the green onions, cilantro, and basil.
In a mixing bowl, combine the creamy peanut butter, low-sodium soy sauce, fresh lime juice, hot water, sesame oil, rice vinegar, chili garlic paste, honey, and grated ginger. Whisk until smooth and creamy. Adjust the consistency with more hot water if needed.
In a large serving bowl, toss the cooked spaghetti noodles with the shredded chicken, sliced bell pepper, green onions, and fresh herbs. Pour the peanut sauce over the top and mix well until everything is evenly coated.
Top with chopped peanuts and sesame seeds for garnish. Serve immediately, or refrigerate for later!
