Bring a large pot of water to a rolling boil. Add the noodles, reduce heat and cook for 7 to 10 minutes or until tender. Drain the noodles and rinse under cold water until they cool off. Set aside.
Use a food processor or julienne mandolin (or a grater) slice carrot into thin strips and put in a bowl. Toss in sliced green onion.
Cut the bell pepper into strips as thin as you can. Add to carrot bowl.
Cut out the spine of the kale leaves and slice horizontally as thin as you can; should make about 1 cup. Add to carrot bowl.
Toss pad Thai noodles and sesame seeds with vegetables until it is all combined.
Place all lime juice, peanut butter, honey, tamari sauce, ginger and water in small food processor or blender and blend until smooth.
Pour peanut sauce over pad Thai; toss until combined.
Sprinkle black sesame seeds on top and serve.