Noodles With Vegetable And Curry Sauce (gueyteow Pak)
Serves:
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
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TO GARNISH ---------
Potato rounds
-- extra-finely sliced
-- deep-fried until golden
-- brown and set aside
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TO GARNISH ---------
Method:
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.