How To make Spicy Thai Meatballs with Crispy Noodles
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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500g. Mince Pork
1/2 cup. Cold water
170g. Ice
1/2 tbsp. Chicken powder
2 tbsp. Corn starch
1 tbsp. Tapioca flour
1/2 tsp. Salt
1 tbsp. Soy sauce
1/2 tbsp. Sugar
1/2 tbsp. Ground white pepper
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Spicy Thai Meatball stir fry
Very yummy and easy to make
Thai Meatballs with Noodles | Quick Recipes | MasalaTV
Thai Meatballs with Noodles taste so incredibly delicious, you’ll feel like these are God-sent to make you taste the wonders of life. Give this amazing recipe a try at home!
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Thai Meatballs with Noodles:
Ingredients for noodles
Noodles ¼ packet
Water for boiling
Salt as per taste
Olive oil as required
Ingredients for meatballs
Chicken mince ½ kg
Chopped coriander 1 bunch
Minced garlic cloves 2-3
Chopped ginger 1 tbsp
Chopped spring onions 2
Fish sauce 2 tbsp
Egg 1
Breadcrumbs 1 cup
Oil 3 tbsp
Thai sweet chili sauce 1/3 cup
Oil for frying
Salt as per taste
Ingredients for Garnishing
Spring onion 1
Roasted peanuts handful
Chopped coriander leaves handful
Noodles to serve
METHOD
• In a pan, boil noodles with some salt and olive oil.
• In a bowl, mix all of the ingredients for meatballs together until they are combined.
• Make small balls out of the mixture and set aside.
• Heat oil and cook fry meatballs until its golden brown.
• Add Thai sweet chili sauce at the end and coat the balls until they’re sticky.
• Add boiled noodles to the serving plate and then add in the coated meatballs.
• Top it with spring onion, crushed peanuts and coriander.
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Crispy, golden, spicy Thai Meatballs | Marion's Kitchen
This is what happens when the flavours of a Thai laab salad and juicy, crunchy meatballs combine - these are crispy, spicy and delish!
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Marion Grasby is a food producer, television presenter and cookbook author who's had a life-long love affair with Asian food.
Marion is a little bit Thai (courtesy of her mum) and a little bit Australian (courtesy of her dad).
Marion lives in Bangkok, Thailand and travels throughout Asia to find the most unique and delicious Asian food recipes, dishes and ingredients.
Quick & Easy Crispy Fried Noodles Recipe!
It's all about texture and crunch with this week's #wokwednesday recipe. Jeremy is making a classic Hong Kong style noodle dish with a simple but delicious topping of flash fried veggies.
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The PARTY SNACK on repeat at mine this HOLIDAY SEASON ???? | Thai Prawn & Fish Cakes | Marion's Kitchen
It's party time! And what better way to get it started that with my Thai Prawn & Fishcakes. Crisp and golden, these fishcakes are dressed to impress with a tangy, slightly spicy sauce and lots of fresh herbs.
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ABOUT MARION
Marion Grasby is a food producer, television presenter and cookbook author who's had a life-long love affair with Asian food.
Marion is a little bit Thai (courtesy of her mum) and a little bit Australian (courtesy of her dad).
Marion lives in Bangkok, Thailand and travels throughout Asia to find the most unique and delicious Asian food recipes, dishes and ingredients.