Download "Crispy Meatballs w/ Glass Noodles and Sweet Chili Sauce"

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0:00

Intro

0:50

How to prep glass noodles

1:08

Making the pork meatballs

5:02

How to form the meatballs

5:39

Frying the meatballs

6:59

Plating and tasting

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glass noodles

หมูก้อนทอด

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Holiday appetizers

fingerfood

appetizers for parties

meatball recipe

pork meatball recipe

00:00:07

Sawaddee Ka, welcome to hot thai kitchen! so today i am making noodle meatballs, not noodles

00:00:13

with meatballs, noodles in meatballs yes that's a thing in thailand it's a very good thing the

00:00:20

noodles lighten the meatballs they add texture and these are so delicious that even my toddler loves

00:00:26

them and trust me that is saying a lot all right let's get started so in thai this is called "Moo

00:00:34

Tod Woonsen" moo is pork tod is to fry and woonsen is glass noodles yes and as always i'm using pine

00:00:41

brand our sponsor today and i always go with pine brand because they're made from 100 pure mung bean

00:00:46

starch as glass noodles should be and so all i'm going to do is soak this in room temperature water

00:00:52

and it's only going to take ah this thing doesn't pour very well it's only going to take seven

00:00:58

minutes the good thing about glass noodles is they don't take long so there's no advanced

00:01:03

planning needed i'm gonna clean my station and we'll be right back now we're gonna move on to

00:01:09

making our three friends or sam glow which are some white peppercorns garlic and what would have

00:01:16

been cilantro roots but here i'm using cilantro stems and i'm just gonna pound this into a paste

00:01:29

that is what you're going for a nice fine paste i've got some lean ground pork over here you can

00:01:36

absolutely change this to chicken or even beef beef would be good in goes our three friends

00:01:42

goodbye friends and then soy sauce oyster sauce some sugar will not taste sweet but you do need

00:01:52

the sugar to balance out the saltiness it will make a difference now i'm going to add one egg

00:01:57

which will help tenderize the meatballs keep them nice and juicy corn starch which is actually very

00:02:06

important what the cornstarch does it can be all-purpose flour any kind of starch

00:02:10

but the starch helps hold on to the juices the pork juices so when you go to fry these

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the juice stays inside it doesn't leak out into the oil which will make your oil last a lot

00:02:20

longer and keep your meatballs juicier and now i'm just going to use my hands and knead it together

00:02:32

with hands and gloves is a bad idea and now i'm going to use my hands

00:02:39

wrong side and now i'm going to use my hand to knead it all together and you really want to

00:02:48

knead make sure everything is mixed well and also when you need meat it develops a protein structure

00:02:55

and makes them a little bouncier which in asia we like bouncy meatballs okay that looks good

00:03:06

gloves off for now but i want to save it

00:03:11

let's back to the noodles so the noodles are done when they're pliable and now i want to make sure i

00:03:17

drain this really well because i don't want excess water making the meatballs too soft so you want to

00:03:25

have a towel or something now these need to be cut thank you towel to about two inches which might be

00:03:36

longer than you would expect but you don't want these to kind of disappear into the meatballs

00:03:44

you want them to you know stick out a little bit create a little bit of a texture i might

00:03:50

have done that to shorten certain parts but don't worry about it anything that's too long will just

00:03:55

tuck it in into the meatballs along with some green onions we use glass noodles in meatballs

00:04:03

because they have a neutral flavor so to go with anything and also they're very resilient so you

00:04:07

can knead it and mash it and they're not going to you know break apart on you and they're so

00:04:13

versatile because of that now in thailand they're also known as the diet friendly noodles because

00:04:20

they're lower in glycemic index and they don't raise your blood sugar quite as quickly and also

00:04:26

they absorb a ton of water compared to say rice or wheat noodles so in any given servings they're

00:04:31

actually lower in calories so now i'm just kind of folding in my gloves not wanting to stay on

00:04:39

folding it because i don't want to completely bruise the green onions

00:04:44

that's looking good now this mixture can be made in advance keep it in the fridge and then you

00:04:50

fry them up whenever you want if this is your first time you might want to take a little bit

00:04:55

cook it up in the microwave or on a skillet to check for seasoning just so you can adjust it

00:05:00

to your taste all right let's make some meatballs all you have to do is form these into balls about

00:05:06

one and a half to one inch in diameter noodle sticking out a bit is okay that'll get crispy but

00:05:12

any long ones you can just pat it down and tuck it in if you see any big pieces of green onions

00:05:17

on the surface you can just push that in as well so they don't fall off or burn during the frying

00:05:22

but it's not a big deal i like to keep the exterior rough but if you want a

00:05:26

smooth look dip your hands in water and that'll stop it from sticking and produce a smooth surface

00:05:32

also if you don't want to deep fry you can turn these into patties and then shallow fry instead

00:05:38

now i'm going to deep fry these because i actually find it easier than individually tending to pan

00:05:44

fried ones this way you can just drop them and let them go oil at about 325 to 350 not too hot

00:05:55

and you can just fill the pot i find with this as long as there's enough room you don't really

00:06:01

crowd it or anything because if the oil temp drops significantly it'll take you longer to

00:06:06

fry but nothing bad will happen to the meatballs themselves once they've had like 15 30 seconds

00:06:12

to firm up you can give them a stir and these will take about five minutes depending of course on the

00:06:17

size of your meatballs before you ask yes you can air fry these but i don't know if they're going to

00:06:24

be as good i've never tried but try it out and let us know to check doneness you definitely

00:06:29

want to have a meat thermometer unless you're willing to cut one open all right let's take these

00:06:37

out nice so any the black bits are green onions that are on the outside it's not a big deal but

00:06:42

that's why you want to tuck them in if you have the patience and if you have paper towel oh wow

00:06:47

i did a really good job making those even in size and any noodles that are on the surface are gonna

00:06:53

get a little crispy okay one more batch to go look at these careful they're very hot give them like

00:07:01

5-10 minutes before you bite in and the way i like to serve these is to turn them into a mountain

00:07:08

a mountain of balls it also justifies my uneven ball shaping so you put the small one on top okay

00:07:17

good enough now i want to show you first the noodles see the noodles on the outside

00:07:23

that is going to add texture and crispiness without having to like batter or dip them

00:07:29

and roll them in breadcrumbs or any of that let me show you the inside this is the coolest part watch

00:07:37

so cool so cool how fun is that and when you bite into it you can hear them so good this is good

00:07:47

on their own but i love it with a sweet chili dipping sauce which you can buy or you can make

00:07:54

i have a recipe it's super easy and it's better this is one that i have made and i just like to

00:08:01

drizzle and let it right down look at that i mean you can still

00:08:09

dip but it just looks so much more appetizing when it is glossy and glistening like that

00:08:16

ah man you put that out on a party table guaranteed it's going first and i'm gonna

00:08:22

have this one which i already opened because i can be sure it's not going to burn a little dippy dip

00:08:39

you can hear the crispiness seriously if you've never tried noodles in meatballs glass noodles

00:08:46

specifically this will not work as well with other kinds of noodles it's so good that you

00:08:51

get automatic crispiness on the outside because the noodles and the exterior will crisp up and

00:08:57

you don't have to mess with panko or anything like that and once you bite into it because

00:09:02

there's a lot of noodles inside it actually lightens the texture so it's not like just

00:09:07

a big hunk of meat there's nothing wrong with that but you know sometimes it's good to have texture

00:09:12

and lightness in the meatballs and you can have a lot more of these so i hope you give this a try

00:09:16

the recipe as always will be on HotThaiKitchen.com and if you want to watch my videos ad-free and get

00:09:22

bonus content with every episode check out what patreon is all about i'll link to that below

00:09:28

thank you as always for watching and i will see you next time for your next delicious Thai meal.

Description:

Noodles might be the last thing you think about putting into meatballs, but it is a must-try! These meatballs are fried and the noodles become crispy on the outside, and give a fun texture inside. Served with a Thai sweet chili sauce and you've got a winning appetizer for the holidays! These are super kid friendly, and are indeed a popular kids menu in Thailand, even my toddler loves them! They are gluten free except for the soy sauce and oyster sauce, which can be easily subbed with gluten-free versions (more on that in the blog post linked below). A special thanks to Pine Brand Glass Noodles for sponsoring the video! 00:00 Intro 00:50 How to prep glass noodles 01:08 Making the pork meatballs 05:02 How to form the meatballs 05:39 Frying the meatballs 06:59 Plating and tasting Watch my videos AD-FREE and get BONUS CONTENT: https://www.patreon.com/pailinskitchen WRITTEN RECIPE: https://hot-thai-kitchen.com/noodle-meatballs/ MY KITCHEN TOOLS & INGREDIENTS: https://kit.co/hotthaikitchen MY COOKBOOK: https://hot-thai-kitchen.com/htk-cookbook/ CONNECT WITH ME! https://www.facebook.com/unsupportedbrowser https://www.facebook.com/unsupportedbrowser https://twitter.com/HotThaiKitchen https://www.pinterest.com/hotthaikitchen ---------------- About Pai: Pailin “Pai” Chongchitnant is the author of the Hot Thai Kitchen cookbook, co-host of a Canadian TV series One World Kitchen on Gusto TV, and creator and host of the YouTube channel Pailin's Kitchen. Pai was born and raised in southern Thailand where she spent much of her "playtime" in the kitchen. She traveled to Canada to study Nutritional Sciences at the University of British Columbia, and was later trained as a chef at Le Cordon Bleu culinary school in San Francisco. After working in both Western and Thai professional kitchens, she decided that her passion really lies in educating and empowering others to cook at home via YouTube videos, her cookbook, and cooking classes. She currently lives in Vancouver, and goes to Thailand every year to visit her family. Visit her at https://hot-thai-kitchen.com/

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