Spicy thai meatballs with crispy noodles 2
Yield: 4 Servings
Ingredients:
- 1 lb Ground pork
- 1 lg Egg
- 1/2 c Dry-roasted peanuts finely -chopped
- 1/4 c Chopped fresh cilantro or -parsley
- 3/4 ts Salt
- 1 3 3/4 oz pkg cellophane -noodles (see note)
- 1/2 c Chunk-style peanut butter
- 1 tb Grated lemon peel
- 1/4 ts Ground red cayenne pepper
- 1 sm Cucumber sliced
- 1 sm Carrot
Instructions:
peeled and thinly -sliced or cut into thin -sticks Source: MAINBEEF.ZIP Vegetable oil Fresh cilantro or parsley sprigs optional 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.
