Start by bringing a large pot of water to a rolling boil. Add a pinch of salt, then stir in the whole wheat spaghetti. Cook according to package instructions, aiming for al dente.

While the noodles cook, chop the broccoli and set aside. In the last two minutes of cooking, add the frozen edamame and broccoli.

In a medium bowl, combine the chunky peanut butter, soy sauce, Korean chili flakes, sriracha, rice vinegar, and ginger. Whisk until smooth, adding warm water to achieve desired consistency.

Once the noodles and vegetables are cooked, drain and return to the pot. Pour the peanut sauce over the mixture and toss together over medium heat for 2-3 minutes.

Transfer the noodles to bowls and garnish with optional toppings like green onions, cilantro, crushed peanuts, and chili flakes. Serve immediately.