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Gather and prep all ingredients.
Set a large pot of salted water to boil. Cook spaghetti until al dente, about 2 minutes less than the package directions. Reserve 1 cup of pasta water before draining and set noodles aside.
Heat oil in a large skillet over medium-high heat. Add ground pork and press down without moving it for a few minutes to get a nice browned, slightly crispy base.
Stir in garlic, ginger, soy sauce, brown sugar, and spinach. Stir-fry quickly until fully combined and heated through. Remove from heat.
In a large mixing bowl, combine soy sauce, rice vinegar, peanut butter, chili crisp, brown sugar, and about half of the reserved pasta water. Mix until smooth.
Toss noodles in the sauce, adding more pasta water as needed. The sauce should coat the noodles evenly without being thick or gloopy.
Place peanuts in a sealed ziplock bag and crush with a rolling pin until coarse. Alternatively, use a mortar and pestle or a food processor.
Divide dressed noodles evenly among serving bowls. Top each with a portion of the pork mixture, sliced green onions, and crushed peanuts. Serve immediately.