Slice scallops crosswise into two or three rounds. Mix cornstarch and sesame oil in small mixing bowl. Add scallops and stir until coated. Chill at least 15 minutes.
Boil noodles until al dente (about 3 minutes). Drain and rinse under cold water to stop cooking. Set aside.
Heat wok over high heat. Add vegetable oil. When oil is hot, add half of scallops. Reduce heat to medium-high. Cook, turning often, until scallops are opaque. Do not overcook. Remove from wok and drain on paper towels. Repeat with other half of scallops. Set aside.
Bring heat up to medium high and add chicken broth, curry paste, and sugar. Stir a couple times, then add leeks. Simmer leeks 30 seconds, then add noodles. Stir thoroughly and cook until noodles are hot. Add scallops, stir, remove from heat.
Serve immediately garnished with peanuts and cilantro, with lime wedges on the side.
Makes 4 servings.
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