Whisk together the sweet chili sauce, soy sauce, rice vinegar, sesame oil, and sriracha in a small bowl until combined. Set aside.

Heat a dry skillet over medium heat. Add the peanuts and cook, stirring frequently, for 2 to 3 minutes until golden and fragrant. Transfer to a cutting board and roughly chop. Set aside.

Bring a large pot of water to a boil. Cook the ramen noodles for about 30 seconds less than the package directions. They will finish cooking in the pan. Drain and set aside.

Set a large skillet over medium-high heat and add the vegetable oil. When the oil is hot, add the scallions, reserving 2 tablespoons of the dark green tops for garnish, and the bok choy. Cook, stirring frequently, for 2 minutes until softened. Add the garlic and ginger and continue cooking for 30 seconds more.

Add the drained noodles and pour the sauce over the top. Cook for 2 to 3 minutes, tossing frequently, until the noodles are evenly coated and heated through.

Transfer to a serving bowl. Top with the reserved scallions and chopped peanuts. Serve immediately.