1. In a large Dutch oven or saucepan cook the beef over medium heat breaking it up with a
wooden spoon until browned.

2. Add the sesame oil to the beef while it is cooking. Transfer the beef to a plate and
set aside.

3. Reduce heat to medium-low and add the curry paste, chili pepper, soy sauce, honey,
ginger, and garlic to the pan.

4. Cook stirring for 1-2 minutes until the paste darkens to a deep red color.

5. Pour in the chicken broth, coconut milk, and lime juice.

6. Bring to a boil then return the beef to the pot along with sliced mushrooms and the
noodles.

7. Cover, reduce the heat, and continue to simmer for 7-10 minutes stirring occasionally
until the noodles are done to your desired tenderness.

8. Taste for seasoning and add salt and pepper if needed.

9. Serve and sprinkle fresh cilantro leaves and chopped peanuts over the top.

10. Garnish with a lime wedge.