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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Sticky Thai Meatballs | Thai Meatballs
These thai meatballs are juicy and full of flavor, toss in a sweet and spicy sauce. These can be serve as an appetizer or you can serve with steamed rice!
#meatballs #thaimeatballs#sweetandspicymeatballs
Ingredients:
500 grams Ground beef
1 tsp. finely minced garlic
1 tsp. finely minced ginger
1 medium finely chopped onion
1/4 cup green onion
1 tbsp. chili paste
1 tbsp. fish sauce
1 tsp. whit pepper
1 egg
3/4 cup breadcrumbs
For the sauce
2 cloves finely minced garlic
2 thai chilies chopped
2 tbsp. soy sauce
2 tbsp. sweet chili sauce
1 tbsp. apple cider vinegar
1 tbsp. brown sugar
2 tsp. corn flour
1/2 cup water
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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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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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Thai Sweet and Sour Crispy Noodles Mee Krob หมี่กรอบ - Episode 182
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♥♥♥ Ingredient List Below ♥♥♥
♥ Main Ingredients
8 ounces dry rice noodles (thin)
7 ounces firm tofu
2 eggs
2 lime peels (zest)
1 orange peel (zest)
4 cups cooking oil
♥ Sauce Ingredients
1 bulb pickled garlic + 1 tablespoon juice
2 shallots
3 cloves garlic (not pickled)
1 tablespoon soybean paste
5 tablespoons brown sugar
6 tablespoons palm sugar
3 1/2 tablespoons fish sauce
1/4 teaspoon salt
4 tablespoons tamarind paste
3 tablespoons lime juice
3 tablespoons orange juice
3 1/2 tablespoons tomato sauce
1/2 teaspoon chili powder
♥ Side Ingredients
Garlic chives
Cilantro
Bean sprouts
Thin sliced red bell pepper
Cashew nuts
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Ingredients
For the Pork
1/2 lb ground pork, beef, chicken or crumbled tofu
1 tbsp chopped garlic (approximately 3 cloves garlic)
1 tsp chopped ginger
1 tbsp soy sauce
1tbsp shaoxing wine, dry sherry or rice wine
pinch of black pepper
1 tbsp cooking oil
2 oz Chinese preserved mustard green, chopped (You can omit this or substitute with any pickled mustard green or kimchi - after washing)
For the Sauce
1 tsp chopped garlic (approximately 2 cloves garlic)
2 tbsp tahini (preferred made with toasted sesame seeds) or peanut butter
1 1/2 tbsp soy sauce
1 tsp dark soy sauce
3 tbsp chili oil with chili flakes
1 to 3 tsp toasted and grinned Sichuan peppercorns *
1/2 tbsp sugar
For Assemble
2 portions fresh egg noodles or spaghetti
handful of yu choy, bok choy, napa cabbage or any green leafy vegetables
3 Tbsp sauce (approximately half of the sauce)
1/4 cup hot chicken or veggie broth
green onion chopped
crushed peanuts or sesame seeds for garnish