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In a large stock pot cook the linguine according to package instructions (mine took 10 minutes). Drain pasta and set aside.
While your pasta is cooking you can prepare your sauce in a medium bowl. Combine ⅔ c soy sauce, chili sauce, creamy peanut butter, honey and red pepper flakes until everything is completely incorporated. Set aside.
In a small bowl combine the remaining ⅓ c soy sauce and the cornstarch. Mix well and set aside.
Once your pasta is drained return the stock pot to the stovetop, on medium-high heat, and add the sesame oil, garlic, ginger, scallions, shredded carrots and chopped mushrooms. Cook for 2-3 minutes or until the vegetables are tender.
Add the drained pasta and sauce to the vegetables and toss to completely coat the pasta.
Add the cornstarch slurry, toss for an additional 2-3 minutes, on medium high heat, to allow the sauce to thicken slightly and stick to all the pasta. (The sauce will thicken as it cools)
Remove from the heat, transfer to a large serving dish and garnish with the cilantro and chopped peanuts.