Spicy Thai Meatballs With Crispy Noodles

Recipe Ingredients

		Vegetable oil
1/2 lb	227g / 8oz	Ground pork
1/2 lb	227g / 8oz	Ground beef
1 lb	454g / 16oz	Egg (large)
1/2 cup	118ml	Dry-roasted peanuts
		Finely chopped
1/4 cup	4g / 0.1oz	Fresh cilantro - chopped
3/4 teaspoon	3.8ml	Salt
1		Cellophane noodles (see note)
1/2 cup	99g / 3.5oz	Chunk-style peanut butter
1 tablespoon	15ml	Grated lemon peel
1/4 teaspoon	1.3ml	Ground red cayenne pepper
1 teaspoon	5ml	Cucumber - sliced (small)
1 teaspoon	5ml	Carrot - peeled julienne (small)
		Fresh cilantro or parsley
1 section		-- optional

Recipe Instructions

Pour oil into 3 qt. saucepan to depth of 1"; heat over medium-high heat to 375F.

Meanwhile, in large bowl, combine ground meat, egg, ground peanuts, chopped cilantro and salt. Using hands or wooden spoon, blend well. Shape mixture into 1" balls.

In 12" skillet over medium-high heat, heat 2 tbs oil; add meatballs. Cook about 12 minutes, turning frequently until well browned on all sides.

Add 1 cup water, stirring to loosen brown bits from bottom of skillet; bring to boil. Reduce heat to low. Simmer, covered, 5 to 10 minutes until meatballs are cooked through.

Meanwhile, add noodles, a small amount at a time, to hot oil in saucepan; cook each batch about 20 seconds until puffed and double in size.

Using a slotted spoon, remove noodles to paper towel to drain. When meatballs are cooked, stir in peanut butter, grated lemon peel and ground red pepper; cook about 1 minute longer until heated through. Arrange fried noodles on serving platter.

Spoon meatballs over noodles; arrange cucumbers and carrots decoratively around edge.

Garnish with cilantro sprigs, if desired.

Note: Cellophane noodles are sometimes called bean thread noodles and can be found in the Asian sections of supermarkets.

Source:
Taste of Home

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