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 1Soak the noodles in boiling water for 5 minutes. Drain and refresh under cold water. Divide among 4 serving bowls.
- Step 2Heat 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 3Serve stir-fry on noodles, top with nuts and lime leaves and serve with extra lime.
Notes
Available from selected supermarkets and Asian food shops.
- Author: Valli Little
- Image credit: Steve Brown
- Publication: Taste.com.au
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