Toss chicken with soy sauce; set aside. In large skillet over medium heat, saute rice-vermicelli mix according to package directions.

Slowly stir in 1- 3/4 cups water, seasonings, peanut butter and garlic. Stir in chicken; bring to a boil. Cover; reduce heat to low. Simmer 12 minutes.

Stir in pea pods and bell pepper; return to a simmer. Cover; simmer 3 to 5 minutes until vegetables are crisp-tender. Stir; let stand 3 minutes. Top with peanuts, if desired.