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.