Title: Spicy Thai Meatballs with Crispy Noodles
Categories: Meats
Yield: 4 Servings

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
1 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

Source: MAINBEEF.ZIP

Vegetable oil 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.

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini