Cook the noodles according to package instructions. Drain and set aside.
In a large pot, heat the vegetable oil over medium heat. Add the diced onion and sauté for about 3-4 minutes until translucent.
Stir in the minced garlic and grated ginger, cooking for an additional 1-2 minutes until fragrant.
Pour in the vegetable broth and coconut milk, stirring to combine. Bring the mixture to a simmer.
Add the peanut butter, soy sauce, lime juice, and brown sugar. Whisk until the peanut butter is fully incorporated and the soup is smooth.
Stir in the shredded carrots and snap peas, cooking for another 3-5 minutes until the vegetables are tender.
Add the cooked noodles to the soup, stirring to combine and heat through.
Serve hot, garnished with chopped green onions and cilantro.