Spicy Thai Noodles With Lamb And Mint

Total Time: 20 mins Preparation Time: 10 mins Cook Time: 10 mins

Ingredients

• Servings: 4
• 8 ounces wide dry rice noodles (1/2 inch)
• 3 tablespoons fish sauce (nam pla)
• 1 tablespoon brown sugar
• 1 tablespoon oil (peanut or canola)
• 2 teaspoons soy sauce
• 1/2 teaspoon salt
• 1/2 teaspoon fresh ground black pepper
• 4 garlic cloves, finely chopped
• 1/2 cup finely chopped fresh thai red chili peppers (about 35) or 1/2 cup other fresh hot chili pepper
• 4 ounces ground lamb
• 3/4 cup roughly chopped fresh basil (about 1-2 big sprigs worth)
• 6 cherry tomatoes, quartered
• 1 tablespoon fresh mint, finely chopped, i used more
• 2 -3 tablespoons oil, for stir-frying

Recipe

• 1 boil noodles for about 3-4 minutes (or according to package), drain, then plunge into cold water until needed.
• 2 meanwhile, mix sauce ingredients in a small bowl.
• 3 prep the other ingredients and have them all ready before starting--the rest of the cooking is done in minutes.
• 4 heat oil in a wok or large skillet to hot.
• 5 stir-fry garlic for about 20 seconds until starting to brown.
• 6 add the chiles (stand back and have the fume hood on high unless you want to cough and cry for half an hour--trust me) and fry for about 30 seconds.
• 7 add the lamb and fry until no longer pink, breaking up lumps, and then stir in the sauce mixture. let it bubble a bit.
• 8 drain the noodles and stir them into the wok mixture. toss until sauce absorbed, 1 or 2 minutes, then stir in the basil and tomatoes until basil wilted, about 1 minute.
• 9 dump onto a platter or portion onto 4 plates and sprinkle with the mint (essential ingredient!).
• 10 have plenty of cold beverages ready.