Bring a large pot of salted water to a boil.

Warm vegetable oil in a large skillet over medium heat.

Add garlic to the skillet and cook, stirring constantly, until golden brown, about 1-2 minutes.

Remove the golden garlic with a slotted spoon and set aside.

Add celery, bell pepper, and carrots to the skillet and cook, stirring occasionally, until softened but not browned, about 3-5 minutes.

Remove the vegetables from the heat.

Add spaghetti to the boiling water and cook until tender yet firm (al dente), about 10-12 minutes.

Drain the spaghetti well and rinse under cold running water.

In a large bowl, whisk together soy sauce, peanut butter, rice vinegar, and sesame oil until well blended and smooth.

Add the cooked spaghetti to the peanut butter mixture and toss until well coated.

Stir in the cooked vegetables into the noodle mixture.

Sprinkle the golden garlic and scallions over the pasta just before serving.