Thai spicy lamb and noodle stir-fry
This Thai stir-fry recipe with spicy lamb, dried rice noodles & peanuts is one deliciously easy Asian dish - and the perfect idea for a family lunch!
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.womensweeklyfood.com.au.
Cooking tools:
- Wok
- Pot
- Colander
- Cutting board
- Chef's knife
- Spatula
- Mixing bowl
- Measuring spoon
- Serving platter
- Stove
- Plate
Ingredients
- 200 grams dried rice noodles
- 1 tablespoon peanut oil
- 500 grams lamb backstrap, sliced thinly
- 3 cloves garlic, crushed
- 2 fresh small red thai chillies, chopped finely
- 2 tablespoons fish sauce
- 2 tablespoons 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
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