Thai Meatballs with Noodles is an absolutely packed with the Thai flavors. This is a really yummy recipe which I’ve learned from my bestie a year ago.
This takes a bit of preparation and cooking as well, but is worth it! This is served as a main meal with stir-fried noodles. I know it takes a lot more time but trust me when it’s done you will forget everything and just gone enjoy this delicacy. So let’s just not waste the time and get started with the recipe.

Ingredients

– 1 finely sliced red, yellow or orange pepper
– 1 medium handful of broccoli florets
– 1 medium handful of mangetout
– 1 green chilli finger
– 1 red chilli finger
– 1 finely sliced red onion
– 4 finely sliced cloves of garlic
– 2 tablespoons grated ginger
– 100 ml chicken stock
– 3 finely sliced spring onions
– 5 tablespoons sweet chilli sauce
– 1 teaspoon sesame oil
– Juice of 1/2 lime
– 3 tablespoons soy sauce
– 3 tablespoons fish sauce
– 3 tablespoons crispy shallots
– Oil for frying

To Make Dressing

– 200 gm fresh assorted mushrooms
– 1 packet thick rice noodles (Pad-Thai), pre-soaked
– 1 finely chopped red onion
– 1 tablespoon grated ginger
– 1 tablespoon grated galangal
– 2/3 Tablespoon corn flour
– 2 tablespoons fish sauce
– 1 egg white
– 60 gm ground peanuts or cashew nuts
– 2 tablespoons red curry paste
– 1 tablespoon crushed garlic
– 2 finely chopped small red chilies
– 1 tablespoon of oil
– Sprigs of coriander to garnish

To Make Thai Mushroom Noodle Salad

– 1 tablespoon finely chopped coriander
– 4 finely chopped spring onions
– 1 stalk finely chopped of lemongrass
– 3 finely shredded Kaffir lime leaves
– 700 gm minced beef

How To Cook?

1. First preheat the oven to 180 C.
2. In a large bowl, combine together the minced beef, egg white, groundnuts, curry paste, fish sauce and corn flour. Mix all well with using hand and set aside.
3. In another bowl, combine all of the red onion, ginger, galangal, garlic, chopped chili, lemongrass, Kaffir lime leaf and spring onions and mix all well. Then add this mixture to the beef mixture and combine together well again with your hands.
4. Now, roll small sized balls.
5. Heat a good amount of oil in a large and oven proof pan. Place the meatballs to it and saut? until golden brown, finish this off in the oven for about 20-25 minutes turning meatballs over half way through cooking time.

To Make Thai Mushroom Noodle Salad

1. First start with the dressing, mix all Ingredients for dressing in a bowl and set aside.
2. In a large wok heat a good amount of oil over MEDIUM flame, once hot, add red onion and saut? it for about 3-4 minutes or until turns into golden brown. Stir it occasionally.
3. Add garlic, ginger and chilies then saut? it for a?couple of minutes to soften the garlic combining well with the onions.
4. Once the onions and garlic are softened, add the sliced pepper, broccoli and mange tout and mix quickly before adding the noodles and chicken stock. Cook all until the noodles are hot all the way through and toss them well with using chopstick but do not over-stir them as they will break.
5. Just before serving, drizzle over the prepared dressing mixture and serve with spring onions and crispy shallots.
6. Savor them with meatballs.

Preparation Time: 30-40 minutes
Cooking Time: 40 minutes