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Cook pasta in large pot of boiling salted water until tender but still firm to bite; drain. Transfer pasta to large bowl; add 3 tablespoons sesame oil and toss to coat. Heat remaining 1 tablespoon oil in heavy large skillet over medium-high heat. Add 6 green onions, garlic, and ginger; saute until onions soften, about 2 minutes. Add honey, peanut butter, soy sauce, vinegar, and chili-garlic sauce; whisk to blend. Simmer sauce 1 minute; cool to room temperature. Pour over pasta and toss to coat. Add sprouts and carrots; mix well. Transfer to platter; sprinkle with remaining green onions.
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Encyclopedic Thai reference — history, ingredients, technique, 300+ recipes
Northern Thai street food — papaya salad, larb, drinking foods
Pre-mixed pad Thai sauce — tamarind, fish sauce, sugar balance
Electric noodle maker — extrude fresh ramen, udon, pasta
The definitive Thai food encyclopedia — history, technique, 650 pages