Name: Thai spicy lamb and noodle stir-fry
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 4
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

Thai spicy lamb and noodle stir-fry

Work your wok through this delicious stir-fry! With tender lamb backstrap, spicy red chillis and crunchy peanuts, this dish is the ultimate combination of Thai flavours and is perfect for a family lunch.

Serves 4

Prep

10M

Cook

20M

Total

30M

Skip to Recipe

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

Method

1.Cook noodles according to packet directions; 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.

Not suitable to freeze or microwave.
Note

Women's Weekly Food

Trusted by home cooks for 90 years, The Australian Women’s Weekly’s Test Kitchen and cookbooks hold a singular place in shaping home cooking within the Australian culinary landscape. Today, the AWW Test Kitchen in Sydney is a thriving hub for food content, connected to two bustling photographic studios where a talented team of Australia’s best recipe developers, art directors, editors and photographers create our world class food content. Our recipes are thoroughly tested and tasted and given the Test Kitchen tick of approval, guaranteeing you’ll get great results in your home kitchen.

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