Add the oil to the wok and then add the garlic, galangal and chillis. Let that cook until the garlic starts to turn golden. Turn the heat up to medium-high or high heat. You want your wok hot but you don’t want to burn the veggies. Add in the eggplant and broccoli. Cook until they are starting to get soft, adding a bit of the water from your cup of water to steam them and speed up the cooking. Next, add the mushrooms. Stir continuously for about a minute, then add in the noodles and a little more water. Stir well, turning the noodles quickly in the pan so they don’t stick, then add your sauce. Stir quickly, covering all of the veggies and noodles well in the sauce. Turn off the heat – it’s ready to serve. Plate and top with bean sprouts and Thai basil if desired, with chili paste on the side for more heat if you like. Enjoy!