Crunchy Noodle Salad

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Kosher salt

1/2 pound thin spaghetti

1 pound sugar snap peas

1 cup vegetable oil

1/4 cup rice wine vinegar

1/3 cup soy sauce

3 tablespoons dark sesame oil

1 tablespoon honey

2 garlic cloves, minced

1 teaspoon grated fresh ginger

3 tablespoons toasted white sesame seeds, divided

1/2 cup smooth peanut butter

2 red bell peppers, cored and seeded, and thinly sliced

4 scallions (white and green parts), sliced diagonally

3 tablespoons chopped fresh parsley leaves