Boil 8 cups of water along with 1 tsp salt and 2 tsp oil in big pot at medium to high heat. Once it comes to boil, add Fettuccine pasta in it. Stir using big wooden spatula.
Stir and cook for about 10-13 minutes or until Fettuccine gets slightly tender but still firm. It should not be over cooked else will start breaking up. When done, turn off the heat and Quickly drain the Fettuccine pasta using big strainer.
Heat oil and sesame oil in a flat big non-stick pan at medium to high heat. Once its hot, add garlic-ginger and saute it till garlic-ginger gets slightly golden color. Add onion, saute till onion gets sweaty.
Add bell peppers, zucchini, chicken, and broccoli, saute for 2 minutes. Stir regularly. Sprinkle some salt not too much because sauces already has salt.
Add spring onions, chili garlic sauce, sweet & sour sauce, pepper powder, soy sauce, crushed red chili flakes, stir and fry for 1 minute.
Add coconut milk and basil leaves, cook it for about a minute.
Add boiled fettuccine to the sauce pan, gently toss fettuccine pasta to coat well in to sauce. Turn off the heat.
Transfer it into serving bowl. Garnish with roasted broken peanut and spring onions.