Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

4 oz Fresh white sen yai noodles 1 tb Red curry paste
1/2 c Beansprouts 1 ts Curry powder
1 sm Bundle long beans 1/2 ts Sugar
-- chopped into 1" lengths 1 tb Tamarind juice
1 md Broccoli stem 1 tb Roast peanuts, crushed
-- sliced lengthwise 1 Shallot; finely chopped
1 c Coconut milk

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

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

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