Cook linguine to desired doneness as directed on package. Drain; cover to keep warm.
Meanwhile, in small bowl, combine water, sugar, vinegar, lime juice, fish sauce and ketchup; mix well. Set aside.
Spray wok or large skillet with nonstick cooking spray. Heat over medium-high heat until hot. Add shrimp, gingerroot and garlic; cook and stir 2 to 3 minutes or until shrimp turn pink. Remove from skillet; cover to keep warm.
Add drained noodles to skillet, cook and stir about 30 seconds. Stir in sauce mixture and bean sprouts; cook and stir until noodles are well coated and begin to absorb sauce. Stir in shrimp mixture, onions, cilantro and peanuts.