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