Bring a large pot of water to a rolling boil; cook pasta 7-9 minutes or until al dente. Drain and return to pot.
Meanwhile, heat sesame oil and crushed red pepper in a small sauce pan over medium heat until hot and fragrant. Strain pepper flakes (to discard), and reserve oil in a bowl and return to sauce pan. Add the chili paste, soy sauce, and honey; whisk well over medium heat to heat until bubbly and heated through.
Toss pasta with the carrots, green onion, cilantro, and peanuts. Pour sauce over the top and toss to combine. Serve hot, at room temperature, or cold.