Thai spicy lamb and noodle stir-fry | Women's Weekly Food

Ingredients

• 200 gram dried rice noodles
• 1 tablespoon peanut oil
• 500 gram lamb backstrap, sliced thinly
• 3 clove garlic, crushed
• 2 fresh small red thai chillies, chopped finely
• 2 tablespoon fish sauce
• 2 tablespoon dark soy sauce
• 1 tablespoon light brown sugar
• 4 kaffir lime leaves, shredded
• 3 medium (450g) tomatoes, chopped finely
• 1/3 cup loosely packed fresh thai basil leaves
• 1/4 cup (35g) coarsely chopped roasted unsalted peanuts