Red Curry Peanut Noodles

This was in the folder of my son's favorites.  It was made a long time ago and quite frankly neither my husband nor myself remembered it, so how good could it be? It was pretty good.  Not a rave review but good, fairly healthy and quick.  It could have easily been made vegetarian by switching the stock for vegetable broth.  I think it needed a good dose of lime juice, soy sauce and hot sauce, but that made it quite good.  It is not a hot dish which wasn't the best idea on a cold night,but hey we have heat:)

Red Curry Peanut Noodles

3/4 lb whole-wheat spaghetti
1/2 c  smooth peanut butter
1 1/2 T  fresh lime juice
1 T  red curry paste
1/3 c  chicken stock or low-sodium broth
1/4 c  plus 2 tablespoons packed cilantro leaves
Kosher salt
1 c  mung bean sprouts (2 1/2 ounces)
2    scallions,white and green parts quartered and thin
1    carrot,coarsely grated
1/3 c  salted,roasted peanuts, coarsely chopped
Lime wedges,for serving
1.In a large pot of boiling salted water, cook the spaghetti until
it is al dente. Drain the spaghetti and rinse under cold water until
cool. Drain very well.
2.Meanwhile, in a food processor, combine the peanut butter with the
lime juice, red curry paste, stock and 1/4 cup of the cilantro leaves
and puree. Season the sauce with salt.
3.In a large bowl, toss the spaghetti with the peanut sauce, bean
sprouts, scallions and carrot until well coated. Season with salt.
Transfer to bowls and sprinkle with the remaining cilantro leaves and
the peanuts. Serve with lime wedges.