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.

Tips: Add other salad ingredients (eg. thinly sliced snow peas, grated carrot, baby English spinach, blanched green beans or broccolini, shredded red or green cabbage). Ayam brown vermicelli noodles could be substituted with AYAM rice nest noodles.