Noodles with vegetable & curry sauce (gueyteow pak)

2 servings

Ingredients

Quantity Ingredient
4 ounces Fresh white sen yai noodles
½ cup Beansprouts
1 small Bundle long beans chopped into 1\" lengths
1 medium Broccoli stem sliced lengthwise
1 cup Coconut milk
1 tablespoon Red curry paste
1 teaspoon Curry powder
½ teaspoon Sugar
1 tablespoon Tamarind juice
1 tablespoon Roast peanuts, crushed
1 Shallot; finely chopped
Potato rounds extra-finely sliced deep-fried until golden brown and set aside

Directions

TO GARNISH

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

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