Bring a large pot of salted water to a boil and cook the spaghetti according to the package directions. Drain and rinse with hot water.
Heat the oil in a large skillet over medium-high heat. Add the shallots, garlic, and ginger and sauté for 4 minutes or until the shallots are tender. Add the curry paste and stir to combine. Add the ground pork and break it up with a spoon or spatula. Cook until browned, about 5 minutes. Whisk together the chicken broth, fish sauce, soy sauce, and sugar and add to the meat. Cook until the liquid has reduced by half, about 5 minutes. Add the noodles and toss to coat with the sauce. Transfer to a serving bowl and top with the torn basil and mint and the chopped peanuts if desired.