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.

  • 10 mins preparation
  • 20 mins cooking
  • Serves 4
  • Print


Thai spicy lamb and noodle stir-fry
  • 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
  • 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.

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