Name: Thai spicy lamb and noodle stir-fry
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 4
Ingredients: 200 gram dried rice noodles; 1 tablespoon peanut oil; 500 gram lamb backstrap, thinly sliced; 3 garlic cloves, crushed; 2 fresh small red Thai chillies, finely chopped; 2 tablespoon oyster sauce; 2 tablespoon dark soy sauce; 1 tablespoon brown sugar; 4 kaffir lime leaves, shredded; 3 medium tomatoes, finely chopped; 1/3 cup loosely packed fresh Thai basil leaves (see recipe tip); 1/4 cup coarsely chopped roasted unsalted peanuts

Thai spicy lamb and noodle stir-fry

Warm up the family this winter with this satisfying Thai spicy lamb and noodle stir-fry recipe that will be ready on the table in 30 minutes and is brilliant topped with basil.

Serves 4

Prep

15M

Cook

15M

Total

30M

Ingredients

200 gram dried rice noodles

1 tablespoon peanut oil

500 gram lamb backstrap, thinly sliced

3 garlic cloves, crushed

2 fresh small red Thai chillies, finely chopped

2 tablespoon oyster sauce

2 tablespoon dark soy sauce

1 tablespoon brown sugar

4 kaffir lime leaves, shredded

3 medium tomatoes, finely chopped

1/3 cup loosely packed fresh Thai basil leaves (see recipe tip)

1/4 cup coarsely chopped roasted unsalted peanuts

Method

1.Cook noodles according to directions on packet. 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 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, peanuts and remaining lime leaves.