Thai meatballs with noodles
How to make Thai meatballs with noodles recipe
Serves 4, Total cooking time 20 minutes
Ingredients:
500 g (1 lb) minced chicken
3 spring onions, finely diced
2 garlic cloves, finely diced
1 red chilli, deseeded and finely diced
5 cm (2 inch) piece of fresh root ginger, peeled and finely diced
600 ml (1 pint) chicken stock
350 g (11½ oz) rice noodles
300 g (10 oz) ready-made tomato sauce, heated
fresh coriander leaves, to garnish
Method:
Mix together the minced chicken, spring onions, garlic, chilli and ginger. Using wet hands, divide the chicken mixture into 16 portions and roll into balls.
Pour the stock into a large pan and bring to the boil. Add the meatballs and simmer for 10 minutes.
Meanwhile, cook the rice noodles according to the packet instructions, then drain and serve with the meatballs and tomato sauce, garnished with the coriander leaves.
For Thai chicken curry with noodles:
heat 1 tablespoon vegetable oil in a wok over a high heat, add 2 diced shallots and 1 diced lemon grass stick and cook for 1–2 minutes. Stir in 3–4 teaspoons red Thai curry paste and cook for 1 minute, stirring. Add 600 g (1 lb 5 oz) skinless chicken breast fillets, cut into bite-sized pieces, and stir-fry for 5–6 minutes. Add ½ tablespoon fish sauce, 1 teaspoon brown sugar and a couple of lime leaves with a 400 ml (14 fl oz) can of coconut milk. Bring to a simmer and cook for 15 minutes until the chicken is cooked through. Cook 150 g (5 oz) rice noodles according to the packet instructions. Stir a small handful of roughly torn coriander leaves into the curry and serve with the rice noodles. Total cooking time 30 minutes.
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| Thai meatballs with noodles |
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