Method

1. In a bowl, combine mince, curry paste and peanut butter and shape mix into 16 balls.
2. In a bowl whisk together coconut cream, lime juice and fish sauce. 
3. Put noodles in a heatproof bowl, cover with boiling water for 3 minutes, drain and rinse. Add noodles and bean sprouts to coconut mix, gently toss to combine and set aside.
4. Heat pan over moderately high heat. Add 1 tablespoon oil and pan fry meatballs in 2 batches for 6 minutes each or until cooked, turning occasionally, then remove to a plate.
5. Divide noodles between lettuce leaves and top with cucumber, capsicum and meatballs, garnished with peanuts.