Thai spicy lamb and noodle stir-fry

SERVES 4 PREP AND COOK TIME 30 MINUTES

200g dried rice noodles 1 tablespoon peanut oil 500g lamb backstrap, sliced thinly 3 cloves garlic, crushed 2 fresh small red Thai chillies, chopped finely 2 tablespoons fish sauce 2 tablespoons dark soy sauce 1 tablespoon light brown sugar 4 kaffir lime leaves, shredded 3 medium (450g) tomatoes, chopped finely ⅓ cup loosely packed fresh Thai basil leaves ¼ cup (35g) coarsely chopped roasted unsalted peanuts 1 Cook noodles according to packet directions; drain. 2 Heat half the oil in a wok over high heat; stir-fry lamb, in batches, until browned. Remove from wok; cover to keep warm. 3 Heat remaining oil in wok; stir-fry garlic and chilli until fragrant. Add sauces, sugar and three-quarters of the lime leaves; stir-fry until combined. 4 Return lamb to wok with noodles and tomato; stir-fry until tomato starts to soften and is heated through. Serve sprinkled with Thai basil, nuts and remaining lime leaves. Not suitable to freeze or microwave.