OLD FAVES New Ways

• 200g dried rice noodles
• 1 tablespoon peanut oil
• 500g lamb loin, thinly sliced
• 3 cloves garlic, crushed
• 2 fresh small red Thai chillies, finely chopped
• 2 tablespoons fish sauce
• 2 tablespoons dark soy sauce
• 1 tablespoon light brown sugar
• 4 kaffir lime leaves, shredded
• 3 medium tomatoes, finely chopped
• ⅓ cup loosely packed fresh Thai basil leaves
• ¼ cup coarsely chopped roasted unsalted peanuts

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.

Return lamb