Heat oils in a Dutch oven or large saucepan set over medium-high heat. Crumble in beef and cook, stirring often and breaking up with a spoon, for 5 minutes or until browned. Transfer beef to a plate using a slotted spoon; cover and set aside.

Stir curry paste, chili peppers, soy sauce, honey, ginger and garlic into saucepan. Cook mixture for 1 to 2 minutes or until red colour deepens. Pour in broth, coconut milk and lime juice; stir in salt. Bring to a boil; add spaghettini and stir until submerged. Cover and reduce heat to medium. Cook, stirring occasionally, for 5 minutes or until tender but still toothsome.

Return beef to pan and stir to combine. Layer the bok choy, bell pepper, mushrooms and spinach over broth. Cover and cook for 5 minutes or until tender. Toss to combine.
Divide noodles and vegetables evenly among 4 wide serving bowls. Ladle broth over top. Garnish with basil and peanuts. Serve with lime wedges.

Notes

For a gluten-free option, use brown rice or soba noodles instead of the spaghettini, and tamari instead of the soy sauce.
Garnish with additional finely chopped red Thai chilies for those who like the heat.

Per serving: 644 calories | 39 g protein | 26 g fat | 71 g carbohydrate | 28% DV iron | 110% vitamin B12 | 63% DV zinc