Thai meatballs with rice noodle salad

Thai meatballs with rice noodle salad
Serves: 4
Course: Main Course
Cooking Time: 0 hr 20 mins


  • For the dressing: 
  • 1 clove garlic, minced
  • 1 tsp brown sugar
  • 2 tbsp warm water 
  • 3 tbsp fish sauce
  • Juice of ½ a lime 
  • Pinch chilli flakes 
  • 2 tbsp toasted sesame oil
  • For the salad: 
  • 2 packs rice noodles
  • 2 carrots, roughly grated
  • 150g edamame or peas
  • 2 tbsp chopped mint
  • 2 tbsp chopped coriander
  • ¼ a red cabbage, finely shredded
  • For the meatballs:
  • 500g pork mince
  • 2 cloves garlic
  • 1 tsp grated ginger
  • 2 tbsp fish sauce
  • Large handful of coriander, roughly chopped
  • Small handful mint, roughly chopped
  • 2 spring onions, chopped or a small bunch chives, chopped
  • 1 tsp green Thai curry paste
  • Sesame seeds, to serve

1 First make the dressing. Mix all of the ingredients together in a jar and shake to combine. Set aside.

2 Cook the rice noodles according to packet instructions. Place in a large bowl along with the carrot, herbs, edamame and cabbage. Pour the dressing over the top and mix well. Set aside to allow all of the flavours to soak in.

3 Place the garlic, ginger, fish sauce, coriander, mint and spring onions or chives, and Thai curry paste in the bowl of a food processor and blitz till finely minced. Add the pork and mix until just combined. With wet hands, roll teaspoons of the mix into little 2cm diameter balls.

4 Add a small amount of oil to a non-stick pan. Fry the meatballs over a medium heat for four to five minutes, turning regularly till evenly browned and cooked through.

5 Divide the noodle salad between four bowls. Top with the meatballs and sprinkle sesame seeds on top. Serve right away.

Lilly Higgins

Lilly Higgins

Lilly Higgins, a contributor to The Irish Times, is a food writer