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Noodles with Vegetable and Curry Sauce (Gueyteo

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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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