Ingredients Jump to Instructions ↓

  1. 4 oz Fresh white sen yai noodles

  2. 1/2 c Beansprouts

  3. 1 sm Bundle long beans

  4. 1" lengths

  5. 1 md Broccoli stem

  6. -- sliced lengthwise 1 c Coconut milk

  7. 1 tb Red curry paste

  8. 1 ts Curry powder

  9. 1/2 ts Sugar

  10. 1 tb Tamarind juice

  11. 1 tb Roast peanuts, crushed

  12. 1 Shallot; finely chopped

Instructions Jump to Ingredients ↑

  1. --TO GARNISH-- Potato rounds -- extra-finely sliced -- deep-fried until golden -- 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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