Ingredients for 4 servings:
1. 1 lb thin spaghetti
2. 2 tablespoons vegetable oil
3. 1 tablespoon red curry paste (or more to taste)
4. 1 (14 1/2 ounce) can chicken broth
5. 1 (13 1/2 ounce) can unsweetened coconut milk
6. 1/4 cup water
7. 2/3 cup creamy peanut butter
8. 2 tablespoons fish sauce
9. 2 tablespoons sugar
10. 2 tablespoons soy sauce
11. 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.