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In a large pot add 4-6 cups of water. Bring the water to a boil, over high heat, and cook the spaghetti for 9-11 minutes or just until lightly al dente. Drain the pasta and set aside.
To a small bowl add the soy sauce, brown sugar, tahini, mirin, grated ginger and thai roasted red chili paste. Whisk to combine.
In a medium skillet (10 inch) over medium heat add the sesame oil and minced garlic. Cook the garlic in the hot oil for 30 seconds or just until fragrant.
Add the sauce to the skillet and cook the sauce for 30 seconds - 1 minute or just until bubbly and the sauce starts to thicken.
Add the cooked and drained noodles to the skillet. Toss the noodles in the sauce until the noodles are fully coated with sauce.
Remove the skillet from the heat and garnish the garlic sesame noodles with the thinly sliced green onions and a sprinkle of sesame seeds.