THAI SPICY LAMB & NOODLES STIR-FRY

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

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.