Ingredients Jump to Instructions ↓

  1. 4 oz 113g Fresh white sen yai noodles

  2. 1/2 cup 80g / 2.8oz Bean sprouts

  3. 1 cup 160g / 5.6oz Bund long beans chopped into 1" lengths (small)

  4. 1 cup 146g / 5.1oz Broccoli stem sliced lengthwise (medium)

  5. 1 cup 237ml Coconut milk

  6. 1 tablespoon 15ml Red curry paste

  7. 1 teaspoon 5ml Curry powder

  8. 1/2 teaspoon 2 1/2ml Sugar

  9. 1 tablespoon 15ml Tamarind juice

  10. 1 tablespoon 15ml Roasted peanuts - crushed

  11. 1 Shallot - finely chopped To Garnish Potato rounds extra-finely sliced deep-fried until golden

Instructions Jump to Ingredients ↑

  1. Recipe Instructions This dish is a specialty 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 bean sprouts, 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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