Boil pasta according to package directions.

Drain pasta and rinse.

Heat olive oil in a large skillet over medium-high heat.

Add minced garlic to the skillet and cook for 1 minute, being careful not to burn it.

Add diced celery, chopped orange pepper, chopped red pepper, and chopped red cabbage to the skillet.

Cook the vegetables for 5 minutes, stirring occasionally, until slightly softened but still crisp.

Remove the skillet from the heat.

Add chopped green onions, chopped cilantro, Thai chili sauce, lime juice, ground ginger, and red pepper flakes to the skillet.

Stir the sauce ingredients together.

Add the cooked and drained pasta to the skillet with the sauce.

Stir well to combine the pasta and sauce.

Serve the pasta immediately.