1. First combine all ingredients for thai peanut sauce peanut butter, soy sauce, brown sugar, garlic, ginger, sriracha, lime juice and boiling water. Stir well to combine all ingredients then set aside.
2. Add grape seed oil to wok or large fry pan and stir-fry the shrimp on medium high heat for 1 1/2 to 2 minutes on one side flip for 1 minute on the other side shrimp will be done when shrimp turns gray color to pink on the outside to opaque flesh. Remove shrimp from pan set aside
3. Stir-fry the vegetables sugar snaps, carrots, red bell pepper and scallions for 2 minutes adding 1 tablespoon of soy sauce at this time. You want the vegetables to still be crisp, add the cooked pasta into the wok move around the pan to combine. Then add the shrimp and the thai peanut sauce stir to combine all ingredients.