Cook the noodles according to the directions on the package. Once cooked drain well and set aside.
Heat half of the oil in a non-stick pan over medium-high heat. Brown the turkey until it is no longer pink inside. Stir in the broth, red curry paste, and lime juice. Simmer for 2-3 minutes, then set aside.
Heat the remaining oil in a non-stick on medium-high heat. Sauté the eggplant, ginger, mushrooms, and pepper until the vegetables start to soften (about 3-5 minutes). Stir in the spinach until wilted.
Using a slotted spoon, scoop the turkey out of the pan and into the lettuce, leaving the liquid in the pan. Top the lettuce wraps with peanuts and tahini (if using).
Toss the noodles and vegetables together with the remaining liquid (warm up if needed). Taste and adjust the seasoning with salt if necessary.
Serve the noodles with the lettuce wraps. Garnish with cilantro.