Spicy Thai Meatballs with Crispy Noodles
Submitted by dcmcat
Peanut-packed Thai pork meatballs simmered in a spicy peanut butter sauce, served over shattering crispy cellophane noodles. Ready in 40 minutes with bold, crave-worthy flavor.
YIELD
4 servingsPREP
15 minCOOK
25 minREADY
40 minThese aren’t your grandma’s meatballs. They’re loaded with ground peanuts, fresh cilantro, and a hit of cayenne, then simmered until tender and coated in a rich peanut butter sauce spiked with lemon zest.
The real showstopper? A nest of cellophane noodles fried until they puff up into crispy glass-like shards that shatter with every bite.
Pile those saucy meatballs right on top, ring the platter with cool cucumber and carrot slices, and watch it disappear.
Pro Tips
- Shape the meatballs small, about 1 inch. They cook more evenly and grab more sauce per bite.
- Dry the tofu and noodles thoroughly before frying. Any moisture will cause the oil to splatter.
- Use chunky peanut butter in the sauce for extra texture and nutty pops throughout.
Variations
- Chicken version: Swap ground pork for ground chicken thigh meat for a lighter take.
- Lettuce wraps: Skip the noodles and serve the meatballs in butter lettuce cups with pickled vegetables.
Ingredients
Directions
Pour oil into 3 qt. saucepan to depth of 1";heat over medium-high heat to 375℉ (190℃).
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 tablespoon 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.
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