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Preheat the skillet. Pour 2 Tbsp grapeseed oil and 1 Tbsp sesame oil into a large skillet over high heat. When very hot, add the halved sprouts to the pan and cook for 3-5 minutes undisturbed. While not necessary, I try to get most of the sprouts cut side down in the pan.
Make the marinade. While the sprouts cook, make the marinade. In a large measuring cup, combine 2 Tbsp soy sauce, 1 Tbsp fish sauce, 1 tsp rice vinegar, the juice of 2 limes, 2 tsp ginger paste (if using), 2 cloves chopped garlic, and 2 tsp sugar (if using), then whisk well.
Toss to coat. Check brussels sprouts for doneness. If you'd like them to cook further, lower the heat to medium high heat, stir well, then cook an additional 3-5 minutes. Cook time varies based on the size and thickness of the brussels sprouts. When ready, pour in the marinade. Allow the sauce to thicken and reduce for 1-2 minutes, tossing the sprouts to evenly coat.
Garnish, then serve. Transfer to a large bowl or serving platter, then top with crushed peanuts, thinly sliced scallions, fresh cilantro, and thinly sliced Thai chili. Serve immediately with additional lime wedges on the side.