Halve, peel and thinly slice the red onion. Halve the pepper and discard the core and seeds. Chop into 2cm chunks. Trim the green beans then chop into thirds. Zest and halve the lime. Halve the chilli lengthways, deseed then finely chop. Trim and thinly slice the spring onion. Peel and grate the garlic (or use a garlic press).

Heat a drizzle of oil in a large saucepan on medium-high heat. Once hot, add the sliced red onion and pepper. Fry, stirring regularly, until softened, 5-6 mins.

Add the garlic, chopped chilli (careful, it's hot - add less if you don't like heat) and yellow Thai style paste to the pan. Cook, stirring, until fragrant, 1 min.

Stir in the coconut milk, water for the sauce (see ingredients for amount) and peanut butter. Season with salt and pepper then bring to a simmer. Cook for 5 mins then add the green beans. Simmer until they are just tender, 3 mins.

Add the udon noodles to the pan and mix well. Cook until everything is piping hot, 2-3 mins.

When the laksa is ready, add the soy sauce, a squeeze of lime juice and a pinch of lime zest. Season to taste with more lime, salt and pepper if needed. Chop any remaining lime into wedges. Divide between your bowls then top with the spring onion and any remaining lime zest. Serve with the lime wedges for squeezing over. Enjoy!