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Recipe by: gordon-ramsay
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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
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.
Celebrity chef with 3 stars at the Michelin Guide, with worldwide restaurants!
French celebrity chef. The "Chef of the Century" with 26 Michelin Guide Stars - the most of any chef in the world!
Top chef of the "California Cuisine" all over U.S. Earnings: $16 million
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