Curry Peanut Noodles

• 1 lb thin spaghetti
• 2 tablespoons vegetable oil
• 1 tablespoon red curry paste (or more to taste)
• 1 (14 1/2 ounce) can chicken broth
• 1 (13 1/2 ounce) can unsweetened coconut milk
• 1/4 cup water
• 2/3 cup creamy peanut butter
• 2 tablespoons fish sauce
• 2 tablespoons sugar
• 2 tablespoons soy sauce
• peanuts, crushed, for garnish

1. Cook the spaghetti according to the directions on the package.
2. Drain and return to the pot.
3. Meanwhile, in a large, deep skillet heat the oil over medium heat until hot but not smoking, about 2 minutes.
4. Stir in the curry paste and cook 1 to 2 minutes.
5. Whisk in the chicken broth, coconut milk, and water.
6. Bring to a gentle boil, stirring constantly, over medium-high heat, and cook 2 to 3 more minutes.
7. Whisk in the peanut butter, fish sauce, sugar, and soy sauce until smooth and creamy.
8. Toss the suace with the noodles and garnish.

thin spaghetti, vegetable oil, red curry, chicken broth, unsweetened coconut milk, water, peanut butter, fish sauce, sugar, soy sauce, peanuts

Taken from www.food.com/recipe/curry-peanut-noodles-204621 (may not work)