Cook the spaghetti noodles according to the packaging. Set aside.
In a large mortar and pestle, pound the garlic, shallots, and chilies until there are no more big chunks. (SEE NOTES)
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.
Heat the vegetable oil in a large skillet over medium-high heat, stir in the garlic, shallots and chilies mixture. Keep stirring to prevent burning for about 5-10 seconds.
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.
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.