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Cook the spaghetti noodles in a large pot of lightly salted, boiling water until al dente, according to package directions. Drain and rinse with cool water. Return to the pot and set aside.
For the sauce, in a medium bowl or large liquid measuring cup, whisk together the broth, peanut butter, soy sauce, chile-garlic sauce, cornstarch, brown sugar, rice vinegar and sesame oil until smooth. Set aside.
In a large, 12-inch nonstick skillet set over medium-high heat, add the ground meat, salt, pepper, garlic and ginger, and cook, breaking the meat into pieces, until no longer pink, 6-7 minutes. Drain any excess grease.
Return the skillet to medium heat, whisk the sauce to recombine, and pour over the meat mixture. Bring the mixture to a simmer and cook for 2-3 minutes until the sauce has thickened slightly. Stir in the cilantro.
Pour the meat/sauce mixture over the noodles in the pot. Serve immediately.