Categories: Ground beef, Pork/ham, Thai, Beef 
      Yield: 4 servings 
  
           Vegetable oil                     1/2 c  Chunk-style peanut butter 
      1 lb Ground pork                         1 tb Grated lemon peel 
      1 lg Egg                               1/4 ts Ground red cayenne pepper 
    1/2 c  Dry-roasted peanuts,                1 sm Cucumber,sliced 
           Finely chopped                      1 sm Carrot, peeled and thinly 
    1/4 c  Chopped fresh cilantro or                Sliced or cut into thin 
           Parsley                                  Sticks 
    3/4 ts Salt                                     Fresh cilantro or parsley 
  3 3/4 oz Pkg. cellophane noodles                  Sprigs, optional 
           (see note)                      
  
  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.