This vibrant dish features tender ground pork meatballs infused with fresh cilantro and peanuts, simmered in a rich, spicy peanut sauce. The meatballs are served atop a bed of golden, crispy fried cellophane noodles, adding a delightful textural contrast. Bright lemon peel and a hint of cayenne provide a zesty kick that balances the savory depth. Garnished with fresh cucumber and carrot sticks, it’s a colorful, satisfying meal perfect for weeknight dinners or casual gatherings. Easy to assemble and packed with bold Thai flavors, this recipe brings restaurant-quality taste to your home kitchen.
Spicy Thai Meatballs With Crispy Noodles 2
Description
This vibrant dish features tender ground pork meatballs infused with fresh cilantro and peanuts, simmered in a rich, spicy peanut sauce. The meatballs are served atop a bed of golden, crispy fried cellophane noodles, adding a delightful textural contrast. Bright lemon peel and a hint of cayenne provide a zesty kick that balances the savory depth. Garnished with fresh cucumber and carrot sticks, it&# 226;ÂÂs a colorful, satisfying meal perfect for weeknight dinners or casual gatherings. Easy to assemble and packed with bold Thai flavors, this recipe brings restaurant-quality taste to your home kitchen.Ingredients
Directions
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Heat vegetable oil to a depth of 1 inch in a 3-quart saucepan over medium-high heat until it reaches 375ðF (191ðC).
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In a large bowl, combine ground pork, egg, finely chopped peanuts, chopped cilantro, and salt.
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Mix the ingredients thoroughly using your hands or a wooden spoon until well blended.
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Shape the pork mixture into 1-inch diameter balls.
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Heat 2 tablespoons of oil in a 12-inch skillet over medium-high heat.
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Add the meatballs to the skillet and cook for about 12 minutes, turning frequently, until well browned on all sides.
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Add 1 cup of water to the skillet, stirring to loosen any browned bits from the bottom, and bring to a boil.
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Reduce heat to low, cover the skillet, and simmer for 5 to 10 minutes until the meatballs are cooked through.
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Meanwhile, carefully add the cellophane noodles to the hot oil in the saucepan in small batches.
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Fry each batch for about 20 seconds until the noodles puff up and double in size.
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Using a slotted spoon, remove the fried noodles and place them on paper towels to drain.
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Once the meatballs are cooked, stir the peanut butter, grated lemon peel, and cayenne pepper into the skillet.
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Cook for about 1 minute longer, stirring constantly, until the sauce is heated through and smooth.
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Arrange the crispy fried noodles on a serving platter.
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Spoon the meatballs and sauce over the noodles.
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Decoratively arrange the cucumber slices and carrot sticks around the edge of the platter.
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Garnish with fresh cilantro sprigs if desired and serve immediately.
Nutrition Facts
Servings 4
- Amount Per Serving
- Calories 483.5kcal
- % Daily Value *
- Total Fat 33.3g52%
- Saturated Fat 8.3g42%
- Cholesterol 184.1mg62%
- Sodium 106.8mg5%
- Total Carbohydrate 5.1g2%
- Dietary Fiber 2.5g10%
- Sugars 1.7g
- Protein 41.6g84%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
Ensure the oil is hot enough (375ðF) before adding the noodles to achieve maximum crispiness and puffing.
Use chunk-style peanut butter for added texture, but smooth peanut butter works as a substitute if preferred.
Cellophane noodles are also known as rice sticks or glass noodles; ensure they are the dry, rigid variety for frying.
Adjust the cayenne pepper amount to suit your preferred level of spiciness.
Leftover meatballs can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently in a saucepan with a splash of water or broth to restore moisture.
