• Halve the pepper and discard the core and seeds. Chop into small pieces.
• Trim the scallion and thinly slice. 
• Halve the chilli lengthways, deseed then finely chop. 
•  Zest and halve the lime.

• Drain the paneer and chop into 2cm cubes.
• Place a pot over medium-high heat with a drizzle of oil.
• Toss the paneer with Thai spice, pepper and half the chilli (add less if you don't like spice).
• Once hot, fry the paneer until slightly crispy, 5-6 mins. Shift frequently to ensure it doesn't burn. Season to taste with salt and pepper.

• Stir in the coconut milk, peanut butter, red Thai paste, stock and 400ml water (per 2P).
• Add the egg noodles and bring to the boil, cover and simmer for 8-10 mins
• Once ready, add the lime zest and season to taste with salt and pepper.

TIP: The noodles may soak up some of the coconutty liquid. If this is the case, just add a splash of water to get it back to a soupy consistency.

• Serve the paneer curry mee between bowls.
• Scatter over the scallion and remaining chilli.
• Serve any remaining lime wedges to squeeze alongside.