Boil pasta in salted water. Reserve ½ cup pasta water before draining.
Whisk garlic, ginger, soy sauce, tahini, peanut butter, vinegar, honey, sesame oil, and chili paste until smooth and glossy.
Toss noodles with about ⅔ of the sauce, adding pasta water as needed to emulsify and coat.
Finish with chopped peanuts, green onions, and a generous sprinkle of sesame seeds. Spoon a little of the extra sauce over the top. Serve with roasted chicken and broccoli on the side, or just enjoy straight up.
