Spicy thai meatballs with crispy noodles
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| Vegetable oil | ||
| 1 | pounds | Ground pork |
| 1 | large | Egg |
| ½ | cup | Dry-roasted peanuts, |
| Finely chopped | ||
| ¼ | cup | Chopped fresh cilantro or |
| Parsley | ||
| ¾ | teaspoon | Salt |
| 3¾ | ounce | Pkg. cellophane noodles |
| (see note) | ||
| ½ | cup | Chunk-style peanut butter |
| 1 | tablespoon | Grated lemon peel |
| ¼ | teaspoon | Ground red cayenne pepper |
| 1 | small | Cucumber,sliced |
| 1 | small | Carrot, peeled and thinly |
| Sliced or cut into thin | ||
| Sticks | ||
| Fresh cilantro or parsley | ||
| Sprigs, optional | ||
Directions
Pour oil into 3 qt. saucepan to depth of 1";heat over medium-high heat to 375 degrees.Meanwhile,in large bowl,combine pork,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 tbsp. 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.Makes 4 servings.
Note:Cellophane noodles are sometimes called bean thread noodles and can be found in the Oriental sections of supermarkets.