Thai Beef Meatballs With Rice Noodles

Boil a kettle

Peel the ginger (scrape the skin off with a teaspoon) and grate or chop finely

Cut the coriander stems from their leaves and chop the stems and the leaves finely, keeping them separate 

Add the beef mince, chopped ginger, coriander stems, fish sauce and half the red curry paste in a mixing bowl

Mix thoroughly until everything is fully combined (use clean hands!)

Divide the mixture into 6 [12] and shape into balls

Refrigerate until later 

Tip: chilling the meatballs helps them hold their shape when cooking 

Meanwhile, add the Thai rice noodles to a pot of salted boiled water (enough to cover them) on a high heat

Boil for 4-6 min, or until they're cooked through but with a slight bite

Once cooked, drain and rinse them briefly under cold water, shaking off the excess water before returning them to the pot

Meanwhile, cut the lime[s] in half 

Combine the toasted sesame oil, 1 tsp [2 tsp] sugar, lime juice and remaining red curry paste and mix together thoroughly - this is your Thai dressing

Chop or crush the roasted peanuts coarsely

Trim, then slice the spring onion[s] finely 

Heat a large, wide-based pan (preferably non-stick) with a matching lid, with a drizzle of vegetable oil over a high heat 

Once hot, add the chilled meatballs and cook them for 4 min, or until they've browned 

Tip: use tongs to turn them regularly for even cooking

Once browned, cover with a lid, reduce the heat to medium-low and cook for a further 5-8 min, or until the meatballs have cooked through

Meanwhile, return the drained Thai rice noodles to a medium heat 

Add the Thai dressing and cook the noodles for 1 min or until they've warmed through

Once warmed, remove them from the heat and stir in the chopped spring onion, coriander leaves and roasted peanuts