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.