Spicy Thai Meatballs With Crispy Noodles

Serves:

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

Method:

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.