Red Curry Peanut Noodles

Bring a medium saucepan of water to a boil for the ramen noodles. In a medium bowl, combine the red curry paste, peanut butter, rice vinegar, tamari, ⅓ cup warm water, and a pinch of salt. Whisk red curry sauce until smooth.

Peel and thinly slice the garlic. Zest and halve the lime. Place a large skillet with 2 tsp vegetable oil over medium heat. Add the sliced garlic and peanuts, and cook, shaking the pan occasionally, until golden brown and toasted, about 2 to 4 minutes. Sprinkle with lime zest, just half the lime juice, and salt. Transfer lime garlic peanuts to a small bowl.

Halve the bok choy lengthwise. Return the medium skillet to medium-high heat with 1 tsp vegetable oil. Add the halved bok choy cut-side down and cook until browned, about 3 to 5 minutes. Turn over, sprinkle with salt, and continue to cook until tender, about 2 to 4 minutes.

Once the water in the saucepan is boiling, add the ramen noodles and cook until just al dente, about 1 to 2 minutes. Drain noodles and immediately return them to the saucepan. Add the red curry sauce and a pinch of salt and gently toss the noodles until well coated.

Cut the remaining lime half into wedges. Divide the red curry peanut noodles between deep bowls. Top with crispy bok choy and sprinkle with lime garlic nuts. Serve with lime wedges. Dig in!