Noodles With Vegetable And Curry Sauce (Gueyteow Pak)

Recipe Ingredients

4 oz	113g	Fresh white sen yai noodles
1/2 cup	80g / 2.8oz	Bean sprouts
1 cup	160g / 5.6oz	Bund long beans chopped into 1" lengths (small)
1 cup	146g / 5.1oz	Broccoli stem sliced lengthwise (medium)
1 cup	237ml	Coconut milk
1 tablespoon	15ml	Red curry paste
1 teaspoon	5ml	Curry powder
1/2 teaspoon	2.5ml	Sugar
1 tablespoon	15ml	Tamarind juice
1 tablespoon	15ml	Roasted peanuts - crushed
1		Shallot - finely chopped
		To Garnish
		Potato rounds extra-finely sliced deep-fried until golden

Recipe Instructions

This dish is a specialty 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 bean sprouts, 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

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