Thai spicy lamb and noo­dle stir-fry

Australian Women’s Weekly NZ - - CONTENTS -


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.

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