Spicy Thai Meatballs With Crispy Noodles

Vegetable oil
1 lb Ground pork
1 large 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 tbs Grated lemon peel
1/4 ts Ground red cayenne pepper
1 small Cucumber, sliced
1 small 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.