1Cook and drain vermicelli as directed on package. Mix soy sauce, gingerroot, pepper sauce and garlic in large plastic resealable bag. Add shrimp; seal bag. Let stand 15 minutes.
2Heat 2 tablespoons of the oil in 10-inch skillet over medium-high heat. Add vermicelli, onions and pea pods; stir-fry until onions are crisp-tender. Remove vermicelli mixture from skillet.
3Heat remaining 1 tablespoon oil in same skillet over medium heat. Add shrimp; stir- fry until pink. Stir in vermicelli mixture. Mix in peanut butter until mixture is coated; cook until hot. Sprinkle with peanuts.