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.

  • 15 mins preparation
  • 15 mins cooking
  • Serves 4
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  • 200 gram dried rice noodles
  • 1 tablespoon peanut oil
  • 500 gram lamb backstrap, thinly sliced
  • 3 garlic cloves, crushed
  • 2 fresh small red Thai chillies, finely chopped
  • 2 tablespoon oyster sauce
  • 2 tablespoon dark soy sauce
  • 1 tablespoon 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.


  • You can replace Thai basil with regular basil, if you prefer.