Blend the peanut butter, water, curry paste, tamari, date, lime juice, ginger, and garlic together in a food processor or a blender until smooth.
Heat the oil in a wok, cast iron skillet, or large frying pan over medium high heat. Add the onion and peppers. Sautee for 5-7 minutes, or until the onions are clear. Add the sweet potato noodles and the snow peas, along with a third cup of water. Cover the skillet and let the noodles steam for about 2 minutes. Remove the cover and sautee the noodles for another 2-3 minutes, or until they're tender and the snow peas are bright green.
Stir in the peanut sauce and heat everything through. Serve noodles over jasmine rice, if desired, or over a bed of freshly steamed greens. A handful of chopped peanuts and green onions or cilantro makes a perfect additional topping. Leftover noodles will keep for up to three days in the fridge.