Pad Thai Spaghetti

I love Thai food and was lucky enough to learn how to cook authentic Thai food on a trip to Thailand in 2010.The only problem in cooking Thai is that a lot of the ingredients are so tough to source, especially kafir lime..been trying to grow some in my balcony garden, which at the rate its growing will be around when I might have retired from the kitchen :) Galangal ginger and bird's eye chillies are easily available in Hypercity and other such places..palm sugar I bought back home with me from Pattaya:) Do scout around for suppliers and you can really dish up some authentic stuff. I have cheated though slightly on this recipe, i used spaghetti instead of rice noodles as personally I am not fond of their gooey texture at all :)) these turned out really nice  ..

Ingredients (serves 4)

2 cups boiled spaghetti
1 medium broccoli, cut into florets
1 cup cabbage, finely sliced
1 cup bean sprouts
1 large capsicum,finely sliced
1/2 cup roasted peanuts, coarsely ground
1/2 teaspoon garlic,crushed
1 teaspoon galangal ginger,crushed
2-3 bird's eye chillies,sliced (or 1 green chilli)
1 1/2 tablespoon palm sugar (or brown sugar)
1 teaspoon dark soya sacue
1 tablespoon maggi seasoning sauce
2 tablespoons imli paste
Salt
2 tablespoons oil

1.Whisk together the soy sauce,sugar,maggi sauce, imli paste and set aside.
2. In a wok,heat the oil and fry the ginger ,green chili and garlic for about half a minute on high flame. Add all the vegetables and again cook on high flame for 4-5 minutes till tender( but not completely cooked)
3.Toss in the spaghetti with the vegetables.
4. Add the mixed sauces and little salt and toss on high flame. Adjust seasoning as per your taste.
5. Add the crushed peanuts and serve hott