Thai Peanut Noodle and Beef Skillet

8 oz. uncooked spaghetti
4 medium carrots, thinly sliced
8 oz. fresh sugar snap peas
14 oz. can coconut milk
1 Tbsp. packed brown sugar
2-3 tsp. Thai red curry paste
1 Tbsp. soy sauce
1/2 C. crunchy peanut butter
2 Tbsp. lime juice
1 lb. lean ground beef
1 Tbsp. freshly grated ginger
1/2 tsp. salt

In a Dutch oven, cook spaghetti according to package directions, adding carrots and peas during last 5 min. of cooking. Drain and rinse with cold water to cool. Drain again and set aside.
In microwavable bowl, mix coconut milk, brown sugar, curry paste, soy sauce, and peanut butter. Microwave uncovered on high 2 min. or until hot. Add lime juice; stir with whisk until smooth, and set aside.
In a 12 in. nonstick skillet, cook beef over medium-high heat 5-7 min, stirring occasionally, until thoroughly cooked; drain. Stir in ginger and salt; cook 1 min. longer.
Stir in spaghetti and vegetables and peanut sauce; toss until coated. Cook 2-3 min. longer, or until thoroughly heated