Thai Chilli Beef and Noodle Stir-fry

Serves 4, Prep 20 mins, Cook 6 mins

200g packet pad Thai rice noodles 500g beef stir-fry strips 2 tblsps vegetable oil 1 large carrot, peeled, shredded 1 red capsicum, cut into thin strips 200g green beans, trimmed 150g tub Thai chilli dip 1 tblsp lemon juice 1 tblsp soy sauce

1 Cook noodles according to packet directions. Drain and set aside. 2 Toss beef with half the oil in a bowl. 3 Heat a non-stick wok over a high heat. Add beef strips in two batches. Stir-fry for about 2 minutes, or until just cooked, then transfer it to a clean bowl. 4 Heat remaining oil in the same hot wok. Add the carrot and capsicum. Stir-fry for 1 minute. Add the beans and stir-fry for a further 1 minute. 5 Add noodles, chilli dip, lemon juice and soy sauce. Stir-fry for about 1 minute, or until hot. Return beef with any cooking juices. Stir-fry until combined. Serve.