Mix chicken broth, soy sauce, lime juice, sugar, nam pla (fish sauce), and sesame oil until blended to create the sauce.

Heat 2 tsp. of oil in a large skillet over medium-high heat.

Add half the pork tenderloin strips to the skillet and cook for 2 minutes, or until no longer pink, turning after 1 minute.

Remove the cooked pork from the skillet and cover to keep warm.

Repeat with the remaining pork tenderloin strips, adding them to the skillet and cooking until no longer pink.

Return all the cooked pork to the skillet.

Stir in the barbecue sauce and cook for 1 minute, stirring continuously.

Remove the pork from the skillet and cover to keep warm.

Cook capellini pasta according to package directions, omitting salt.

Meanwhile, heat the remaining oil in a large skillet.

Add sliced green onions, minced gingerroot, and minced garlic to the skillet and cook for 30 seconds, stirring continuously.

Stir in the previously prepared broth mixture and bring to a boil.

Drain the cooked pasta thoroughly.

Add the drained pasta to the broth mixture in the skillet and stir to coat.

Spoon the noodle mixture into soup bowls.

Top with the cooked pork, chopped peanuts, and chopped fresh cilantro before serving.