Thai noodle salad with red curry meat balls

Method

1. These fiery meatballs are balanced by the coolness of a fresh and zesty salad in this flavoursome creation. Roasted peanuts give the dish some crunch!
2. Make the dressing: Combine the lime juice, brown sugar, minced garlic, fish sauce, soy sauce, sweet chili sauce and ¼ cup vegetable oil in a jug and whisk until well combined. Thinly slice the spring onion into rounds, and whisk through. Set aside for later.
3. Make the meatballs: De-vein the kaffir lime and finely shred. Add the kaffir lime leaf, pork mince and red curry paste to a bowl. Stir thoroughly, so that the ingredients are evenly combined. Use a spoon to portion the meat and roll into walnut-sized meatballs. Heat approx. 1 tbsp vegetable oil in a fry pan. Fry the meatballs, turning regularly so they are cooked evenly on all sides. While the meatballs are cooking, make the salad.
4. Make the salad: Cook the rice vermicelli noodles according to packet instructions. Once cooked, rinse in cold water, drain and place in a large bowl. Cut the cucumbers in half lengthways, then slice the cucumbers into half-moons before adding to the bowl with the noodles. Add the shredded carrot, bean sprouts and roughly chopped mint and coriander and mix.
5. Assemble: Divide the salad among 4 serving plates. Place the meatballs on top of the salad, and pour the dressing over the top. Scatter with roasted peanuts to finish.