| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables, Grains, Dairy | Vegetarian | Vegetarian, Vegan, Main dish, Easy | 2 | Servings |
INGREDIENTS
| 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 | ts | Curry powder |
| 1/2 | ts | Sugar |
| 1 | tb | Tamarind juice |
| 1 | tb | Roast peanuts, crushed |
| 1 | Shallot; finely chopped | |
| Potato rounds extra-finely sliced deep-fried until golden brown and set aside |
INSTRUCTIONS
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 From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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