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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