Pete’s Perfect Peanut Noodles
By Pete Early @early_pete
Published on January 20, 2026
These massaman curry-inspired peanut noodles are quick and easy to make, creamy and luxurious, but with a protein like firm tofu, make a great dish to kick start your new year!Time and servings
40 minsTotal time
4Servings
15 minsPrep time
25 minsCooking time
Ingredients
- 1/3 cup Compliments organic peanut butter crunchy
- 1 Full can Compliments coconut milk
- 3 tablespoons thai kitchen red curry paste
- 2 tablespoons ginger garlic paste
- full package sunrise extra firm tofu
- 2 portions JFC Udon frozen noodles
- 1 sweet potato
- 3 heads baby bok choy
- 1 med white onion
- Compliments dry roasted peanuts
- Italian parsley
- 1.5 Cups corn starch
- Salt
- Pepper
- ½ cups canola oil
Directions
Step 1
Open tofu drain excess water and in large bowl dredge with S&P seasoned corn starch.Step 2
Peel wash chop into med size cubes one large sweet potato and microwave on high for 2-3 min.Step 3
Clean and separate bok choy heads.Step 4
Heat on med high a large pan (that has a lid) with high walls with 2 inches of oil and heat on med high.Step 5
Place separate pot of salted water on to boil.Step 6
Shake off excess corn starch and fry tofu in batches till golden brown and crispy, placing on paper towel to drain.Step 7
Remove most of oil from pan and then add sweet potato, and sliced onion.Step 8
Cook till onion just begins to soften 1-2 min, then reduce heat to low add red curry paste and ginger garlic paste, bok choy stir and place lid on.Step 9
Allow to cook 2 min, stirring frequently until it becomes aromatic then add coconut milk, and 1/2 can of water (use can to get remaining coconut milk out).Step 10
Add peanut butter, and allow to simmer on low.Step 11
While simmering add udon to boiling water and cook until tender, drain and add to pot with vegetables.Step 12
At the very end before plating add tofu and toss.Step 13
Add to bowl and top with ground peanut and chopped parsley.