In a small bowl, whisk together the nut butter, soy sauce, lime juice, rice vinegar, honey, and red pepper flakes. Whisk in oils. Set aside.
Cook the spaghetti in a large pot of salted, boiling water, according to package directions. Rinse and drain.
Transfer the noodles to a large serving bowl. Add the sauce, carrots, water chestnuts, cilantro, and scallions.
Serve hot or cold.
Notes
Promptly store leftovers in an airtight container in the refrigerator, for up to 4 days.Nutritional values are approximate and based on 1/6 the recipe.