Food

OLD FAVES New Ways

THAI LAMB & NOODLE STIR-FRY

PREP & COOK TIME 30 mins SERVES 4

 200g dried rice noodles
 1 tablespoon peanut oil
 500g lamb loin, thinly sliced
 3 cloves garlic, crushed
 2 fresh small red Thai chillies, finely chopped
 2 tablespoons fish sauce
 2 tablespoons dark soy sauce
 1 tablespoon light brown sugar
 4 kaffir lime leaves, shredded
 3 medium tomatoes, finely chopped
cup loosely packed fresh Thai basil leaves
 ¼ cup coarsely chopped roasted unsalted peanuts

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 the lime leaves; stir-fry until combined.

Return lamb

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