Bring a large pot of water to a rolling boil. Add a pinch of salt and cook the spaghetti according to the package instructions, about 8-10 minutes, until tender yet al dente. Stir occasionally.

Chop the broccoli and have the frozen edamame ready. Add both to the pot when there are 2 minutes left on the noodle timer.

In a mixing bowl, combine peanut butter, soy sauce, chili flakes, sriracha, rice vinegar, and ginger. Whisk until smooth and creamy.

Drain the noodles and vegetables in a colander. Return them to the pot and pour the sauce over. Toss everything together for 1-2 minutes until well coated.

Serve hot, garnished with green onions, cilantro, crushed peanuts, and chili flakes if desired.