Main 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



TO GARNISH:

Potato rounds - extra-finely sliced - deep-fried until golden - brown and set aside

Cooking Preparation of the Recipe:

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.

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