Curry Peanut Noodles

It's an easy dish with pantry items, and you can add some cooked chicken. From Everyday with Rachael Ray.

• Ready In: 30 mins
• Serves: 4

Ingredients

• 1  lb  thin spaghetti
• 2  tablespoons  vegetable oil
• 1  tablespoon red curry paste (or more to taste)
• 1 (14 1/2ounce) can chicken broth
• 1 (13 1/2ounce) 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

Directions

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.