THAI SPICY LAMB & NOO­DLES STIR-FRY

SERVES 4 PREP 20 MINS COOK 10 MINS COST $$$$$

Woman’s Day (Australia) - - Food To Love -

200g packet dried rice noo­dles

1 tbsp peanut oil 500g lamb back­strap, thinly sliced

3 gar­lic cloves, crushed

2 small red Thai chill­ies, chopped finely

2 tbsp fish sauce

2 tbsp dark soy sauce

1 tbsp light brown sugar

4 kaf­fir lime leaves, shred­ded

3 medium toma­toes, finely chopped

1/ cup loosely packed

3 fresh Thai basil leaves

¼ cup coarsely chopped roasted un­salted peanuts

1 Cook noo­dles ac­cord­ing to packet di­rec­tions. Drain.

2 Heat half oil in a wok over high heat. Stir-fry lamb, in batches, 3 mins un­til browned. Re­move from wok and cover to keep warm.

3 Heat re­main­ing oil in wok. Stir-fry gar­lic and chilli 1 min un­til fra­grant. Add fish sauce, soy sauce, sugar and three­quar­ters of lime leaves. Stir-fry un­til com­bined.

4 Re­turn lamb to wok with noo­dles and tomato. Stir-fry 3 mins un­til tomato starts to soften and is heated through. Serve topped with Thai basil, peanuts and re­main­ing lime leaves.

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