Name: Thai spicy lamb and noodle stir-fry
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 6
Ingredients: 300 grams dried rice noodles; 1 tbsp peanut oil; 750 grams lamb rump, sliced thinly; 3 cloves garlic, crushed; 2 small red Thai chillies, chopped finely; 2 tbps fish sauce; 2 tbsps dark soy sauce; 1 tbsp light brown sugar; 4 makrut lime leaves, shredded; 3 medium tomatoes (450g), chopped finely; ⅓ cup loosely packed Thai basil leaves; ¼ cup (35g) coarsely chopped roasted unsalted peanuts

Thai spicy lamb and noodle stir-fry

A spicy, budget-friendly stir-fry.

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Serves 6

Prep

10M

Cook

20M

Total

30M

There’s nothing better than digging into a spicy Thai lamb & noodle stir-fry after a long day. Made with a handful of ingredients, this easy, Thai stir-fry makes for a simple, budget-friendly dinner that the whole family will love!

Looking for a beef stir-fry recipe? Or a vegetarian stir-fry?

Ingredients

300 grams dried rice noodles

1 tbsp peanut oil

750 grams lamb rump, sliced thinly

3 cloves garlic, crushed

2 small red Thai chillies, chopped finely

2 tbps fish sauce

2 tbsps dark soy sauce

1 tbsp light brown sugar

4 makrut lime leaves, shredded

3 medium tomatoes (450g), chopped finely

⅓ cup loosely packed Thai basil leaves

¼ cup (35g) coarsely chopped roasted unsalted peanuts

Method

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.

4.Return lamb to wok with noodles and tomato; stir-fry until tomato starts to soften and is heated through. Serve sprinkled with Thai basil, nuts and remaining lime leaves.

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Ingredients

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