In small bowl, mix together sugar, cornstarch, ginger, ¼ cup soy sauce, hot pepper sauce, garlic, peanut butter, rice wine vinegar and water. Whisk until well blended. Pour mixture into a large, plastic zipper bag; add chicken tenders. Close and turn bag to coat the chicken. Refrigerate for at least 1 hour. Remove chicken from bag, reserving marinade.
In large skillet or wok, heat canola oil. Add chicken and sauté for about 5 minutes, or until chicken is cooked through. Add reserved marinade and bring to a boil, stirring constantly. Cook 1 minute.
Add snow peas, cook for additional minute. Add green onions, reserving 2 tablespoons for garnish. Stir to combine and remove from heat.
In large bowl, combine hot spaghetti noodles, remaining 2 tablespoons soy sauce and sesame oil. Stir to blend. Add chicken mixture and peanuts; mix well. Divide among plates; sprinkle with reserved green onions.