Your weeknight stir-fry just got a lot more interesting
Serves 6
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The unmistakable taste of lamb is joined by an impressive concoction of Asian condiments for a delicious and appetising stir-fry. Nuts can be sprinkled for extra textural dimension and lime leaves for presentational flair.


  • 300 g dried rice noodles
  • 1 tbsp peanut oil
  • 750 g lamb rump, sliced thinly
  • 3 cloves garlic, crushed
  • 2 small red Thai chillies, chopped finely
  • 2 tbsps fish sauce
  • 2 tbsps dark soy sauce
  • 1 tbsp light brown sugar
  • 4 makrut lime leaves, shredded
  • 3 medium tomatoes (450 g), chopped finely
  • ⅓ cup loosely packed Thai basil leaves
  • ¼ cup (35 g) coarsely chopped roasted unsalted peanuts

Cook noodles according to directions on packet; drain.


Heat half the oil in a wok over high heat; stir-fry lamb, in batches, until browned. Remove from wok; cover to keep warm.


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 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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