Bring a large pot of salted water to a boil. Cook the spaghetti according to the package directions. Drain, rinse with cold water and toss with 1 tablespoon vegetable oil.
Heat the remaining ½ cup vegetable oil with the sesame oil until warm. Add the red pepper flakes, honey, and tamari and toss with the pasta in a large bowl. Reserve half the cilantro and a handful of the peanuts to garnish. Add the rest to the pasta along with the green onions, sesame seeds, and sliced chili. Cover and refrigerate for 1-4 hours or overnight. To serve, garnish with the reserved cilantro and peanuts.