Bake sesame seeds in a pie tin until light golden in color, 4 to 6 minutes, and set aside. Meanwhile, cook pasta according to box instructions. Drain, reserving some of the starchy pasta water.
Place the peanut butter in a large measuring cup and microwave for 15 seconds to soften. Whisk the soy sauce, vinegar, soybean oil, ginger, honey, chipotle, tamarind paste, sesame oil and lime zest and juice. Thin with the pasta water if needed, until thick but pourable.