Peel and finely chop the garlic. Peel carrots and cut them into thin strips. Clean, wash and chop the peppers. Wash and clean the zucchini, halve lengthwise and cut into slices. Prepare pasta in boiling salted water according to package instructions.
Heat the oil in a large pan, fry the vegetables for 2-3 minutes at medium heat, season with salt and pepper. Whisk soy sauce and eggs. Mix Teriyaki sauce, lime juice and Sambal Oelek. Add the egg mixture to the vegetables and allow to set for about 2 minutes while stirring gently. Drain the noodles, place them in the pan and mix with the soy sauce mixture, keep warm.
Roast peanuts in a pan without fat until golden brown, sprinkle with sugar and allow to caramelize slightly. Wash the coriander, shake dry and pluck the leaves from the stalks. Arrange noodles on plates, sprinkle with coriander and peanuts. Garnish with lime wedges.