Recipe By :
Serving Size : 2 Preparation Time :0:00
Categories : Thai Vegetarian
Vegetables Main Dish
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
4 oz Fresh white sen yai noodles
1/2 c Beansprouts
1 sm Bundle long beans
-- chopped into 1" lengths
1 md Broccoli stem
-- sliced lengthwise
1 c Coconut milk
1 tb Red curry paste
1 t Curry powder
1/2 ts Sugar
1 tb Tamarind juice
1 tb Roast peanuts, crushed
1 Shallot -- finely chopped
-----TO GARNISH-----
Potato rounds
-- extra-finely sliced
-- deep-fried until golden
-- brown and set aside
This dish is a speciality of Narind nad Warochun at
their restaurant The Lemon Grass, Sukhumvit Soi 24,
Bangkok.
In a large pan of boiling water, blanch the noodles
and set aside. Blanch the beansprouts, long beans and
broccoli stems, arrange on a serving dish and set
aside.
In a saucepan, gently heat the coconut milk, stirring
in the red curry paste until thoroughly blended. Add
the remaining ingredients, stirring until mixed. Turn
into a serving bowl.
Either serve all three elements separately or place
the noodles on the serving dish with the vegetables,
pour over the sauce and garnish with the crispy potato.
Source: Thai Vegetarian Cooking by Vatcharin
Bhumichitr Typed for you by Karen Mintzias
