Step 1

Cook the spaghetti noodles according to the packaging. Set aside.

Step 2

In a large mortar and pestle, pound the garlic, shallots, and chilies until there are no more big chunks. (SEE NOTES)

Step 3

In a small bowl, mix dark soy sauce, less-sodium soy sauce, fish sauce, sesame oil, honey, rice wine vinegar until well combined. Set aside.

Step 4

Heat the vegetable oil in a large skillet over medium-high heat, stir in the garlic chili paste from step Keep stirring to prevent burning for about 5-10 seconds.

Step 5

Stir in the bell peppers and carrots. Cook and stir frequently for about 2-3 minutes or until tender. Stir in the spaghetti, keep stirring for about 10 seconds and add the stir fry sauce.

Step 6

Cook and keep stirring all the ingredients frequently until the noodle is coated with the sauce for about 3-4 minutes. Adjust seasoning with salt and pepper, or additional low sodium soy sauce according to your liking. (SEE NOTES). Serve immediately with fresh chopped onion, and chopped peanuts.