Place the garlic and ginger in a food processor fitted with a steel blade. Add the vegetable oil, tahini, peanut butter, soy sauce, sherry, sherry vinegar, honey, chili oil, sesame oil, and ground peppers. Puree until smooth.
Rinse and drain the kelp noodles in a colander, place it in a large bowl, toss with 3/4 of the sauce. Add the red and yellow bell peppers and scallions; toss well. Serve warm, cold or room temperature. The remaining sauce may be added, as needed, to moisten the pasta. I love adding some crunch, so I usually throw some chopped peanuts, or blanched broccoli bits, crumbled crisp onions - anything really!
If you're not into spice, reduce it - although I personally feel that the spice adds another layer of amazingness! =).