• Partnered with
  • Quick
  • Serves 4
  • 15 mins prep
  • 15 mins cook

Thai spicy lamb and noodle stir-fry

Thai spicy lamb and noodle stir-fry

Warm up the family this winter with this satisfying Thai spicy lamb and noodle stir-fry recipe that will be ready on the table in 30 minutes and is brilliant topped with basil.


  • 200 g dried rice noodles
  • 1 tbsp peanut oil
  • 500 g lamb backstrap, thinly sliced
  • 3 garlic cloves, crushed
  • 2 fresh small red Thai chillies, finely chopped
  • 2 tbsp fish sauce
  • 2 tbsp dark soy sauce
  • 1 tbsp brown sugar
  • 4 kaffir lime leaves, shredded
  • 3 medium tomatoes, finely chopped
  • 1/3 cup loosely packed fresh Thai basil leaves (see recipe tip)
  • 1/4 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 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, peanuts and remaining lime leaves.
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