MMMMM----- Recipe via Meal-Master (tm) v8.02

     Title: SPICY THAI MEATBALLS WITH CRISPY NOODLES
Categories: Meats, Hamburger, Foreign
     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.

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