In a large wok or pot cook the minced garlic and onion with the olive on low heat until fragrant and translucent.  About 3 minutes.

Add in the achuete powder and cook for another minute to release the flavor.  Add in the peanut butter and water and mix well.  Stir with a whisk until the sauce is nice and smooth.  Season it to your taste with the fish sauce.  It should have lots of punch and flavor as we will be adding some roasted eggplant and udon noodles to soak it all up.

The Garlic Shrimp.  For the shrimp season with salt and pepper. In a large skillet heat up some olive oil and add in minced garlic.  Fry for a minute until fragrant and add in the shrimp.  Stir fry until the skin turns pink and no longer translucent.  It will be a quick fry for about 5 minutes.  Add some chopped chives to finish.

The Bok Choy.  With bok choy, I like to leave it on the crunchy side.  Prepare the bok choy by cutting it in half and rinsing out any dirt in the crevices.  To cook place the bok choy in a bowl and drizzle with olive oil and season with salt and pepper.  Heat up a large skillet and place the seasoned bok choy in cut side down.  Leave to cook for no more than 2 minutes and the flip.

Turn the heat back on the sauce and add in roasted eggplant.  Sir and add in the udon noodles.  If the sauce is too thick add in some of the reserved udon water until the sauce loosens up.  Add in a quarter cup at a time.  Taste the noodles with the sauce and season with Fish sauce if needed.