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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.
Award-winning television personality. The queen of fried foods and Southern cooking. Earnings: $9 million
Celebrity chef. Italian cuisine chef who owns 13 restaurants. Earnings: $3 million
American celebrity chef. Top Southwestern cooking. He hosts Throwdown! Earnings: $2 million
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