Thai beef & rice noodle stir-fry with snow peas

Recipe: Thai beef & rice noodle stir-fry with snow peas


  • 200g dried rice noodles
  • 350g lean beef stir-fry strips
  • 2 tbs gluten-free sweet chilli sauce
  • 1 tbs sunflower oil
  • 2 garlic cloves, thinly sliced
  • 2 tsp finely grated ginger
  • 200g snow peas, trimmed
  • 1 bunch spring onions, trimmed, thickly sliced
  • 2 tbs fish sauce
  • 2 tbs lime juice
  • 1/2 cup Thai basil leaves


  1. Cook the noodles according to packet instructions. Drain well, then set aside. Meanwhile, place beef and 1 tablespoon chilli sauce in a bowl and toss to coat.
  2. Heat oil in a wok or large frypan over high heat. In 2 batches, stir-fry beef, garlic and ginger for 1 minute or until beef is browned.
  3. Remove from the pan, then set aside. Wipe the pan clean, then return to medium-high heat.
  4. Add snow peas, spring onion and 2 tablespoons water and stir-fry for 1 minute or until peas are just tender. Return beef mixture to pan with any juices.
  5. Add the noodles, fish sauce, lime juice and remaining sweet chilli sauce and stir-fry for a further 1 minute or until heated through.
  6. Stir in the basil leaves, then divide among bowls and serve.

Number of servings (yield): 4

Meal type: brunch

Culinary tradition: USA (General)

My rating: 5 stars:  ★★★★★ 1 review(s)