SPICY THAI MEATBALLS WITH CRISPY NOODLES

Servings: 4
Ingredients:

Vegetable oil
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
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, peeled and thinly
Sliced or cut into thin
Sticks
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.

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