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Place all the ingredients for the spice paste in a food processor and blend to a pulp.
Cook the udon noodles in a saucepan of boiling water according to the packet instructions and set aside to drain.
Place a frying pan over a medium heat, add the spice paste, and fry for 2-3 minutes. Pour in the coconut milk and vegetable stock and bring to the boil. Reduce the heat and simmer for 5 minutes.
Heat the coconut oil in a separate frying pan over a medium heat. Add the oyster mushrooms and fry over medium heat for 3 minutes or until softened.
Add the mushrooms to the sauce in the first frying pan. Add the sugar snap peas, tofu, and drained udon noodles to the sauce and stir well to combine.
To serve, spoon into bowls and garnish each with fresh coriander leaves, crushed peanuts, bean sprouts, lime wedges, and chili to taste.