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.
How To make Spicy Thai Meatballs with Crispy Noodles's Videos
Crispy Meatballs w/ Glass Noodles and Sweet Chili Sauce
Noodles might be the last thing you think about putting into meatballs, but it is a must-try! These meatballs are fried and the noodles become crispy on the outside, and give a fun texture inside. Served with a Thai sweet chili sauce and you've got a winning appetizer for the holidays! These are super kid friendly, and are indeed a popular kids menu in Thailand, even my toddler loves them!
They are gluten free except for the soy sauce and oyster sauce, which can be easily subbed with gluten-free versions (more on that in the blog post linked below).
A special thanks to Pine Brand Glass Noodles for sponsoring the video!
00:00 Intro
00:50 How to prep glass noodles
01:08 Making the pork meatballs
05:02 How to form the meatballs
05:39 Frying the meatballs
06:59 Plating and tasting
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Pailin “Pai” Chongchitnant is the author of the Hot Thai Kitchen cookbook, co-host of a Canadian TV series One World Kitchen on Gusto TV, and creator and host of the YouTube channel Pailin's Kitchen.
Pai was born and raised in southern Thailand where she spent much of her playtime in the kitchen. She traveled to Canada to study Nutritional Sciences at the University of British Columbia, and was later trained as a chef at Le Cordon Bleu culinary school in San Francisco.
After working in both Western and Thai professional kitchens, she decided that her passion really lies in educating and empowering others to cook at home via YouTube videos, her cookbook, and cooking classes. She currently lives in Vancouver, and goes to Thailand every year to visit her family. Visit her at
How to make those Chinese fried crispy noodles even better than a restaurant! - Marion's Kitchen
These Chinese crispy fried noodles topped with a savoury pork and prawn gravy are quite simply ridiculously comforting. And making them at home is simple and often better than the restaurant version!
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Spicy Thai Meatball stir fry
Very yummy and easy to make
The Cheapest Noodle Dish Ever (Chicken Chow Mein) | But Cheaper
Noodles should be cheap, they're even cheaper when you make them at home.
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Full Recipe:
Ingredients Needed:
Sauce:
- 1.5 tablespoons (22g) rice vinegar
- 2.5 tablespoons (38g) soy sauce
- 2 tablespoons (40g) hoisin sauce or oyster sauce
- 1 teaspoon (5g) toasted sesame oil
- 2 teaspoons (5g) corn starch
Noodles:
- 12 oz (340g) boneless skinless chicken thighs
- 3 tablespoons (42g) vegetable oil
- 2 green onions, cut into segments
- 1 carrot julienne
- 2 ribs celery
- 3.5 cups (315g) thinly sliced napa cabbage
- 7 cloves garlic, finely chopped
- 1 cup (85g) bean sprouts
- 14 oz (400g)chow mein/stir fry noodles
- 2 tablespoons (30g) water
- additional green onion for garnish *optional*
- chili oil *optional*
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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- Quick & Easy Crispy Fried Noodles Recipe! | Wok Wednesdays -
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