Bring a big pot of salted water to a boil, then add spaghetti and cook until barely al dente (The spaghetti should still be slightly chewy. I cooked this pasta not quite 9 minutes.) Drain spaghetti into a colander placed in the sink, then rinse with very cold water and let drain well.

While spaghetti cooks, in a large microwave safe bowl, heat peanut butter in microwave for 10-15 seconds, then whisk in soy sauce, rice vinegar, sesame oil, and hot sauce.

Add broccoli slaw, bean sprouts, snap peas, and green onions to sauce and toss to coat.

When spaghetti is well drained, add to the bowl, and toss to combine and coat noodles with sauce.

Serve immediately, or refrigerate to serve cold.