Thaw shrimp by removing from package and placing in a bowl. place under running cold water until thawed. This will only take a few minutes. Peel, leaving tails on if desired. Pat dry with paper towel.
Clean and chop Bok Choy. Cut core off the bottom and cut in half lengthwise, then again into quarters. Chop into 1 inch pieces. Place in a bowl and cover with cool water. Agitate with your hand and let stand for 2 mins to let the sand/dirt sink to the bottom. scoop up Bok Choy and put into a strainer.
Core and cut cut red pepper into 1" pieces. Chop garlic and cut green onions into 1-2 inch pieces, using both white and green parts. Rinse cilantro and pick off leaves.
Heat oil, to medium high, in a large fry pan or wok. Add Bok Choy and stir-fry for 2 minutes.
Add shrimp and stir-fry for 2 minutes. Add peppers, peas, garlic, and red pepper flakes. Cook another 1 minute. Add sauce and peanuts and stir fry for another 1-2 minutes or until shrimp are pink and opaque and sauce has started to thicken slightly.
Serve immediately garnished with lime wedges, cilantro leaves, extra peanuts and hot pepper flakes.