Bring a pot of water to boil and cook noodles for about 3 minutes or until softened. Drain well and rinse with cold water. Drain again and set aside.
Melt butter in a large skillet over medium high heat. Stir in curry paste and add paneer. Cook, stirring occasionally for about 8 minutes or until golden brown; set aside.
In a large bowl, whisk together cream, peanut butter, lime zest and juice and tamari. Add drained noodles, paneer, pepper, peach and cilantro and toss well to coat. Sprinkle with peanuts to serve.