Method
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.
Ingredients
Serves 3-4
250g wide 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
