Peel the garlic.

Blend garlic cloves until finely chopped.

Pour lime juice into the blender.

Add peanut butter, ketchup, soy sauce, brown sugar, vegetable oil, ginger, red wine vinegar, onion powder, sesame oil, red pepper flakes, and water to the blender.

Pulse until combined and smooth.

Boil lightly salted water in a pot.

Add angel hair pasta and cook until tender.

Microwave frozen chicken breast to partially defrost.

Rinse and drain bean sprouts.

Cut scallions into 1-inch pieces.

Chop peanuts.

Heat vegetable oil in a skillet over medium heat.

Cut chicken into bite-size pieces and cook until white.

Add snow peas (if using) and scallions to the skillet.

Cook until chicken is no longer pink and snow peas are bright green.

Add bean sprouts and peanut sauce to the skillet, reduce heat to low.

Simmer until ready to serve.

Drain pasta in a colander.

Return drained pasta to the pot.

Add the chicken mixture and toss until well mixed.

Divide pasta, chicken, and vegetables among four plates.

Sprinkle chopped peanuts over each plate and serve.