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