1 vegetable oil
1 lb ground pork
1 large egg
1/2 cup dry-roasted peanuts,
1 finely chopped
1/4 cup chopped fresh cilantro or
1 parsley
3/4 tsp salt
3 3/4 oz pkg. cellophane noodles
1 (see note)
1/2 cup chunk-style peanut butter
1 tbsp grated lemon peel
1/4 tsp ground red cayenne pepper
1 small cucumber,sliced
1 small carrot, peeled and thinly
1 sliced or cut into thin
1 sticks
1 fresh cilantro or parsley
1 sprigs, optional
A Recipe for
Spicy Thai Meatballs With Crispy Noodles
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This is a recipe for Spicy Thai Meatballs With Crispy Noodles from the recipe cookbook of Recipes-to-go (Meat)
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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.
Serves: 4
Spicy Thai Meatballs With Crispy Noodles Recipe brought to you by Recipes To-Go