Start by boiling a generous pot of water seasoned with a pinch of salt. Once it's bubbling, break the pasta into smaller chunks and add them to the pot. Cook for about 8 to 10 minutes until they reach an al dente texture, then drain the pasta.
In a large mixing bowl, combine the drained pasta with shredded cabbage, julienned carrots, and a mix of colorful bell peppers (green, red, and yellow). Add half of the chopped cilantro and half of the sliced green onions, along with the shrimp.
In a separate small bowl, whisk together peanut butter, tahini, rice wine vinegar, and sweet chili sauce to create a tasty dressing. Enhance the flavor by adding soy sauce, sesame oil, brown sugar, garlic powder, and a pinch of salt and pepper.
About ten minutes before serving, pour the dressing over the pasta and vegetable mixture, tossing everything together until it is well coated.
Finish off the salad by garnishing it with the remaining cilantro, additional green onions, a sprinkle of peanuts, and a dusting of black sesame seeds.
