Thai spicy lamb and noodle stir-fry

Prep 0 h : 15 m
Cook 0 h : 30 m


  • 200g dried rice noodles

    1 tbsp peanut oil

    500g lamb backstrap, thinly sliced

    3 cloves garlic, crushed

    2 fresh small red Thai chillies, finely chopped

    2 tbsp fish sauce

    2 tbsp dark soy sauce

    1 tbsp light brown sugar

    4 kaffir lime leaves, shredded

    450g tomatoes, finely chopped

    ⅓ cup loosely packed fresh Thai basil leaves

    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 the Thai basil, nuts and remaining lime leaves.