Preheat your oven to 350 degrees.

Drain and rinse the Tofu Shirataki noodles. Place them onto a paper towel, pat out as much moisture as you can, and gently cut the noodles to make them shorter. This makes serving easier. Set aside

Heat the peanut oil on medium/high heat in a medium cast iron skillet. Add in the garlic and ginger and cook, stirring constantly and until golden brown and fragrant, about 30 seconds. Add in the sliced carrot and cook until lightly brown and they begin to soften, about 3-4 minutes.

Add in the peppers, peas and cabbage and cook for two minutes. Add in the Tofu Shirataki Noodles and cook for an additional two minutes until lightly browned.

Add the peanut butter, coconut milk, soy sauce, curry paste, coconut sugar and lime juice into the pan and stir until the peanut butter melts and the everything is well mixed.

Bring the mixture to a boil, and cook for 3 minutes. Then, reduce the heat to medium and simmer, stirring occasionally, until the sauce thickens, and reduces by about half, about 7-8 minutes.

Pat the noodles down with a spatula so that the mixture is very flat and condensed and place the skillet into the oven. Bake until the top is golden brown and the sauce is bubbly, about 30-35 minutes.

Let cool for 5-10 minutes then cut, garnish with cilantro and peanuts (if desired) and DEVOUR