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Ingredients

200g rice vermicelli noodles
1 tablespoon peanut oil
2 tablespoons finely chopped lemongrass (pale part only)
2 teaspoons grated fresh ginger
2 garlic cloves, finely chopped
2 small red chillies, seeds removed, finely chopped
400g beef mince
1 tablespoon Thai red curry paste
100g snake beans (see note) (or 100g thin green beans), trimmed, cut into 3cm lengths
1 red onion, thinly sliced
2 tablespoons fish sauce
2 tablespoons lime juice, plus wedges to serve
1 tablespoon grated palm sugar (see note) or brown sugar
1/3 cup fresh mint leaves
1/3 cup fresh coriander
1/2 cup (75g) chopped roasted peanuts
2 kaffir lime leaves (see note), finely shredded

Method

Step 1 Soak the noodles in boiling water for 5 minutes. Drain and refresh under cold water. Divide among 4 serving bowls.
Step 2 Heat the oil in a wok over medium-high heat. Add the lemongrass, ginger, garlic and chilli and stir-fry for 1 minute until fragrant. Add beef and stir for 3-4 minutes until just browned. Add the paste and stir for a further minute, then add beans and cook for 2 minutes or until tender. Remove from heat, then stir in onion, fish sauce, lime juice, sugar and herbs.
Step 3 Serve stir-fry on noodles, top with nuts and lime leaves and serve with extra lime.

Stir fried beef and noodles

How to make Stir fried beef and noodles

Ingredients

Method