- 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
- Colander
- 1.
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.
- 2.
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.
- 3.
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.
- 4.
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.
- 5.
Trim and finely slice the spring onions. Add to the noodles with the juice of the lime. Replace the lid.
- 6.
Thinly slice the peas, pod and all, lengthways. Slice the rest remaining chilli into circles. Finely chop the peanuts.
- 7.
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.
- 8.
Serve the beef on top of the lime noodles, pouring over the sauce. Top with the sliced sugar snaps and remaining peanuts.
