THAI SPICY LAMB & NOODLE STIR-FRY
PREP + COOK 30 MINS SERVES 4
200g dried rice noodles 1 tbsp peanut oil 500g lamb backstrap, sliced thinly 3 cloves garlic, crushed 2 fresh 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 (450g), chopped finely ¹⁄ cup loosely packed fresh Thai basil leaves ¼ cup (35g) coarsely chopped roasted unsalted peanuts
Cook noodles according to directions on packet. Drain.
Heat half the oil in a wok over high heat. Stir-fry lamb, in batches, until browned. Remove from wok. Cover to keep warm.
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.
Return lamb to wok with noodles and tomato. Stir-fry until tomato starts to soften and is heated through. Serve sprinkled with Thai basil, peanuts and remaining lime leaves.