Thai Noodle and Vegetable Stir-Fry

I chose this recipe because I tend to like Thai food, but regrettably I used soy sauce with I really dislike, so it didn't turn out so well. My dad liked it however so I consider it a win. This recipe also came from Anne Lindsay's New Lighting Cooking cookbook.

Ingredients:
4 oz rice vermicelli noodles (or spaghetti)
4 cups chopped stir-fry vegetables or 1 pkg frozen mixed Chinese vegetables thawed
1 Tbsp vegetable oil
2 cloves garlic minced
1 fresh red chili pepper seeded and chopped, or 1/4 tsp red pepper flakes
3 Tbsp oyster sauce
2 Tbsp fresh lime or lemon juice
1 Tbsp each of fish sauce (or soy sauce) and minced gingerroot
1 tsp granulated sugar
3 green onions chopped
2 Tbsp toasted sesame seeds

Directions: Soak noodles in hot water for 15 minutes; drain. In a large pot of boiling water cook vegetables for 2 minutes. Add noodles; cook for 1 minutes or until tender. Drain. In a large nonstick skillet. heat oil over medium heat; stir-fry garlic for 1 minute. Stir in chili pepper, oyster sauce, lime juice, ginger and sugar; cook for 1 minutes. Mix noodle mixture in skillet; cook, stirring, for 1 minute. Sprinkle with green onions and sesame seeds.

Changes: I used spaghetti noodles, frozen regular vegetables, olive oil, pepper flakes, lemon juice, soy sauce as the alternatives. Furthermore, I decided to veto oyster sauce, gingerroot, green onions, and the sesame seeds. As an extra I put celery seed into the stir-fry to make the flavor stronger, as I was hoping to cancel out the soy taste.

Update!!! The rest of my family came home and enjoyed this thoroughly even after cooling and reheating. Only my taste buds disagreed.