Noodles with Vegetable and Curry Sauce

Noodles with Vegetable and Curry Sauce
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Noodles with Vegetable and Curry Sauce ingredients

  • 4 oz Fresh white sen yai noodles
  • 1⁄2 c beansprouts
  • 1 small Bundle long beans
  • -- chopped into 1" lengths
  • 1 med Broccoli stem
  • -- sliced lengthwise
  • 1 c coconut milk
  • 1 T Red curry paste
  • 1 t curry powder
  • 1⁄2 t Sugar
  • 1 T tamarind juice
  • 1 T Roast peanuts, crushed
  • 1 Shallot; finely chopped
  • Garnish-
  • Potato rounds
  • -- extra-finely sliced
  • -- deep-fried until golden
  • -- brown and set aside

Cooking Noodles with Vegetable and Curry Sauce

1. This dish is a speciality of Narind nad Warochun at their restaurant The Lemoni Grass, Sukhumvit Soi 24, Bangkok.
2. In a large pan of boiling water, blanch the noodles and set aside.
3. blanch the beansprouts, long beans and broccoli stems, arrange on a serving dish and set aside.
4. In a saucepan, gently heat the coconut milk, stirring in the red curry paste until thoroughly blended.
5. Add the remaining ingredients, stirring until mixed.
6. Turn into a serving bowl.
7. 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.
8. Source: Thai Vegetarian Cooking by Vatcharin Bhumichitr.

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