1. Soak the rice noodles in hot water for 10 minutes; drain and set aside.
2. In a medium saucepan, whisk together the chicken broth, peanut butter and soy sauce. Set pan over medium heat and bring the mixture to a simmer. Add noodles and the sugar snap peas; cook 2 to 3 minutes or until peas are crisp-tender and liquid is absorbed.
3. Remove from heat; stir in the cilantro. Season to taste with salt and black pepper. Drizzle the lime juice over the top.