So, here is how I made it.
Thai Red Curry Noodles
½ lb. whole wheat spaghetti
3-4 cups of sliced vegetables of choice, I used onion, cabbage, pepper, broccoli
2-3 tbsp Thai Red Curry paste
2 tbsp peanut butter
Salt to taste
2 tbsp oil
2 tbsp + a palmful of chopped cilantro for garnish
Chopped salted peanuts
Cook pasta per package directions. Keep them al dante.
In a food processor, mix curry paste, peanut butter, 2 tbsp cilantro and about 2 tbsp water to make thick sauce.
Heat oil in a wok on high heat.
Saute all vegetables until they are crisp tender.
Add noodles and sauce. Salt per taste.
Add more pasta water to your likeness and serve hot with cilantro and crushed peanuts.