1. Soak the rice noodles in a bowl of just boiled water for 6-8 minutes until al dente. Drain and rinse under cold water to stop them sticking, Drain again and set to one side.
2. Heat a wok over a high heat until smoking. Add the oil and swirl around. Add the beef and sear for 1 minute, then stir fry for 1-2 minutes until just sealed. Add the garlic, curry paste, fish sauce, oyster or sugar and lime juice and stir fry together for a minute to combine.
3. Meanwhile, put the vegetables into a microwave proof plastic container and blast for 2-3 minutes until lightly steamed. Transfer the veg to the wok, leaving any excess moisture in the box and mix well.
4. Chuck the cook noodles into the pan and stir-fry for 2-3 minutes until warmed through and all the sauce absorbed. Add the basil and mix well. Serve with the peanuts scattered over top.
250g rice noodles (not vermicelli)
360g rump steak, thinly sliced
2 tbsp vegetable oil
2 cloves garlic, finely chopped
2 tbsp red curry paste
2 tbsp fish sauce
1 tbsp oyster sauce or 1 tsp caster sugar
The juice of a lime
300g pack of mixed stir-fry vegetables
A handful of Thai or regular basil, ripped
15g roasted peanuts, crushed