In a large stock pot over medium-high heat, combine the broth, coconut milk, soy sauce, sugar, sesame oil, chili garlic sauce, lime juice, ginger and garlic. Whisk together and add all the vegetables. Stir well to combine.

Once mixture has come to a boil, add the pasta (broken in half). Stir well and reduce heat to a simmer. Cover and stir occasionally until pasta is completely cooked through and most of the broth has absorbed... about 12 - 15 minutes.

Serve pasta topped with chopped peanuts and extra chili garlic sauce.