Start by bringing a large pot of salted water to a boil. Add the linguine pasta and cook according to package instructions until al dente. Once cooked, drain and set aside.
In a medium bowl, combine the creamy peanut butter, soy sauce, hot water, and Sriracha (if using). Whisk until smooth and set aside.
In a large skillet or wok, heat the sesame oil over medium heat. Add the minced garlic and ginger, sautéing for about 30 seconds until fragrant. Then add the raw shrimp, cooking for about 3-4 minutes until they turn pink and opaque.
Once the shrimp is cooked, add the broccoli and thawed peas to the skillet. Stir-fry for an additional 3-4 minutes until the broccoli is tender but still crisp.
Add the cooked linguine to the skillet along with the peanut sauce. Toss everything together until the pasta is well-coated in the sauce and heated through.
Remove the skillet from heat and plate the Pad Thai. Top with diced green onions, chopped cilantro, and finely chopped peanuts. Serve with lime wedges on the side for an extra burst of flavor.
