- A thumb of ginger
- 1 garlic clove
- 1 chilli
- 1 lime
- 2 tbsp tamari
- 1 tbsp caster sugar
- A 250g pack of beef stir-fry strips
- 2 bundles of Thai rice noodles
- A bunch of spring onions
- A 250g bag of sugar snap peas
- A 35g sachet of peanuts
- ½ tbsp + 1 tsp olive oil
- 4 tbsp cold water
- Small jug
- Deep frying pan or wok
- Pan with a lid
Peel and grate the ginger and garlic. Chop half the chilli. Zest and juice the lime. Put the zest, ginger, garlic and chopped chilli in a small jug. Pour in 2 tsp tamari and 1 tsp sugar. Whisk together.
Heat ½ tbsp olive oil in a wok or frying pan. Tip in the beef strips and cook for 2 mins till golden. Using a slotted spoon, lift the cooked beef out and onto a plate. Set to one side.
Leaving the heat on, pour the tamari sauce into the pan. Add 4 tbsp cold water. Reduce the heat and simmer for 5 mins, stirring occasionally.
Meanwhile, cook the noodles. Bring a pan of water to the boil and tip in the rice noodles. Simmer for 3 mins, drain and pop back into the pan. Stir in 1 tsp oil to stop them sticking together. Pop on a lid.
Trim and finely slice the spring onions. Add to the noodles with the juice of the lime. Replace the lid.
Thinly slice the peas, pod and all, lengthways. Slice the rest remaining chilli into circles. Finely chop the peanuts.
Once the sauce has cooked for 5 mins, tip in the beef, along with any of its resting juices. Cook for 2 mins to heat the meat through. Stir in half the peanuts.
Serve the beef on top of the lime noodles, pouring over the sauce. Top with the sliced sugar snaps and remaining peanuts.