In a bowl, combine the pork, 1/2 cup chicken broth, 2 tablespoons soy sauce and half of the garlic.
In a large pot of boiling, salted water, cook the pasta until al dente. Place the snow peas in a colander and drain the pasta over them.
Meanwhile, in a large, deep skillet, heat 2 tablespoons oil over medium-high heat. Add the mushrooms and cook until softened, about 3 minutes. Add the scallions and the remaining garlic and cook for 3 minutes; transfer to a small bowl. In the skillet, heat the remaining 2 tablespoons oil. Add the pork mixture and cook until opaque, about 3 minutes. Add the remaining 1 cup chicken broth and 3 tablespoons soy sauce and cook until the liquid is slightly thickened, about 4 minutes.
Return the mushroom mixture to the skillet and remove from the heat. Add the pasta and snow peas and toss. Top with the peanuts.