Make the pickles: In a bowl, combine the vinegar, honey, sesame oil, fish sauce and sriracha, whisking until the honey is dissolved. Fold in the sliced vegetables until fully coated, adding more vinegar to cover fully. Marinate for 24 hours before using.
Preheat the oven to 450°F.
Bring a large pot of salted water to a boil. Add the spaghetti and cook according to package instructions. Drain the pasta, return to the pot, and drizzle with olive oil.
Combine the lime juice, peanut butter, soy sauce, curry paste, coconut milk, sambal and brown sugar in a bowl with a whisk.
Add the sauce to the noodles, along with the carrots, green onion, peanuts, cilantro and sesame oil, and toss to coat thoroughly. Season with salt and pepper.
For the shrimp, combine the garlic, soy sauce, lemon juice, sesame oil, brown sugar, cilantro, ginger and sambal in a blender. Purée until smooth, adding water if necessary. Drizzle in the oil with the motor running until emulsified. Season with salt and pepper.
Toss the shrimp with the sauce on a sheet pan and roast for 6 to 8 minutes or until cooked through and pink.
To make the vinaigrette, combine all of the ingredients except the oil in a blender. Purée until smooth, adding water if necessary. Drizzle in the oil with the motor running until emulsified. Season with salt and pepper.
To serve, divide the peanut noodles between plates. Top with roasted shrimp, spicy pickles, and tamari vinaigrette.