Heat the vegetable oil in a large saute pan.

Cut the beef into 1 inch wide strips. Add to the pan and cook on high heat for 2-3 minutes until nicely browned.

Add the onion and cook for a further few minutes.

Roughly chop the tomatoes, add to the pan and cook for 3 more minutes.

Cover the rice noodles with boiling water.

Heat a small non stick frying pan and add the sesame seeds to the pan and cook for a minute, shaking the pan until the seeds are golden and then remove them from the heat.

Add the coconut milk and curry paste to the beef, onions and tomatoes and bring to a boil. Cook for 2-3 minutes until heated through.

Drain the noodles and toss with the sesame seeds and oil.

Divide the noodles between two bowls.

Squeeze the lime juice, gluten free soy sauce and herbs into the beef, veggies and curry paste and taste for seasoning. Spoon over noodles and serve sprinkled with fresh basil.