Thai spicy lamb and noodle stir-fry
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.