Combine ketchup, rice vinegar, sesame oil, hot oil, garlic powder, onion powder, hoisin sauce, garlic, ginger, lemon juice, mustard powder, soy sauce, water, red pepper flakes, sweet chili sauce, and peanut butter in a bowl and mix well.

Heat butter and chopped garlic in a saute pan over medium heat.

Add shrimp to the pan and cook for about 3 minutes, flipping occasionally until pink and cooked through.

If the pan becomes dry, add a little more butter.

Add julienned vegetables, half of the cilantro, and half of the peanuts to the pan.

Pour in 1/2 cup of the prepared Thai sauce, or more to taste, and stir to combine.

Cook until the vegetables are tender-crisp.

Add the shrimp and vegetable mixture to the cooked linguine and toss well to coat.

Serve immediately, garnished with green onions and the remaining peanuts and cilantro.