Heat the vegetable oil in a small frying pan and cook the shallot for 2-3 minutes until soft. Add the garlic, bird's eye chilli, lemongrass and palm sugar and cook for a further 2 minutes. Place in a small food processor with the remaining sauce ingredients and blend until smooth.
Place the sliced aubergines in a bowl with the soy sauce, rice vinegar and sesame oil. Toss to coat, then cook on a hot griddle pan for 1-2 minutes each side until it has dark golden griddle marks and it is tender. You will need to do this in two batches. Keep warm while you cook the vegetable noodles.
Heat the vegetable oil in a large wok. Add the butternut squash noodles and broccoli and cook for 4-5 minutes, tossing frequently, until tender, then add the courgetti. Stir through for 30 seconds until just beginning to soften, then remove from the heat and stir through the satay sauce. Divide between 4 plates and top with the aubergine. Scatter over the chopped peanuts and coriander leaves and serve with lime wedges.