Spicy Thai Meatballs with Crispy Noodles
dry-roasted, finely chopped
fresh, chopped, or parsley
peeled and thinly sliced
Pour oil into 3 qt. saucepan to depth of 1";heat over medium-high heat to 375℉ (190℃).
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 tablespoon 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.