Bring a large pot of salted water to a boil. Add the snow peas and blanch for 30 to 45 seconds. Remove the peas from the water with a slotted spoon and plunge into an ice bath, stirring until completely cooled. Remove from the ice bath and pat the snow peas completely dry.

In a large skillet or wok, heat the peanut and sesame oils over medium-high heat. Add the green onions and cook, stirring, until soft, 1 minute. Add the garlic and ginger and cook, stirring, until fragrant, 30 seconds to 1 minute. Add the snow peas and Sriracha and cook just until heated through, about 1 1/2 minutes.

Remove from the heat and toss the sesame seeds into the snow pea mixture. Serve immediately.