Thai Basil Lamb with Mint, Lemongrass and Trident Pad Thai Noodles

Serves

4

Ingredients

• 1 tablespoon peanut oil

• 600g lamb fillet, fat trimmed, thinly sliced

• 1 garlic clove, finely chopped

• 1 stalk lemongrass, finely sliced

• 1 tablespoon finely chopped ginger

• 1 long red chilli, seeded, finely sliced

• Grated rind and juice of 1 lime

• 2 teaspoons Trident Stir-Fry Fish Sauce

• ½ cup basil leaves, chopped

• ½ cup mint leaves, chopped

• ¼ cup coriander leaves, chopped

• 300g packet Trident Pad Thai Noodles

Instructions:

• Heat oil in a wok on high. Stir-fry lamb in batches for 1-2 minutes until browned. Transfer to a plate.

• Reheat wok and stir-fry garlic, lemongrass, ginger and chilli for 1 minute until fragrant. Return lamb to wok with lime rind and juice and Trident Stir-Fry Fish Sauce. Toss to coat. Remove from heat and stir through herbs.

• Cook Trident Pad Thai Noodles in boiling water for 4 minutes.

• Serve lamb on noodles.

Tips

• I always peel off the outer skin off the lemongrass, and then grind or crush the inner stalk, before adding to the dish. This makes it less chewy.