Thai Meatballs and Noodles

by the Editors of Publications International, Ltd.

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Publications International, Ltd., the Editors of.  "Thai Meatballs and Noodles."  31 August 2006.  HowStuffWorks.com. <http://recipes.howstuffworks.com/thai-meatballs-and-noodles-recipe.htm>  02 December 2008.

Thai Meatballs and Noodles Photo
Thai Meatballs and Noodles
Yield: Makes 6 servings
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Ingredients:
Thai Meatballs (recipe follows)

12
ounces uncooked egg noodles

2
cans (about 14 ounces each) reduced-sodium chicken broth

2
tablespoons packed brown sugar

2
tablespoons fish sauce or reduced-sodium soy sauce

1
small piece fresh ginger (about 1X1/2 inch), cut into thin strips

1
medium carrot, cut into matchstick-size strips

1
pound bok choy, cut into 1/2-inch-wide strips

1/2
cup slivered fresh mint or basil leaves or chopped fresh cilantro



Preparation:
1.
Prepare Thai Meatballs. While meatballs are cooking, cook noodles according to package directions; drain. Transfer noodles to large serving bowl; keep warm.

2.
Heat chicken broth in large saucepan or wok over high heat. Add brown sugar, fish sauce and ginger; stir until sugar is dissolved. Add meatballs and carrot to saucepan; bring to a boil. Reduce heat to medium-low; cover and simmer 15 minutes or until meatballs are heated through.

3.
Add bok choy; simmer 4 to 5 minutes or until stalks are crisp-tender. Stir in mint; spoon mixture over noodles in serving bowl.





This recipe appears in: Thai