Noodles With Vegetable & Curry Sauce (gueyteow Pak) Recipe
Yield: 2 servingsRecipe by luhu.jp
Ingredients:
4 ounce: Fresh white sen yai noodles,
1/2 cup: Beansprouts,
1 small: Bundle long beans, chopped into 1" lengths
1 medium: Broccoli stem, sliced lengthwise
1 cup: Coconut milk,
1 tbsp: Red curry paste,
1 tsp: Curry powder,
1/2 tsp: Sugar,
1 tbsp: Tamarind juice,
1 tbsp: Roast peanuts, crushed
1: Shallot, finely chopped
TO GARNISH
Potato rounds, extra-finely sliced - deep-fried until golden - brown and set aside
Directions:
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
Source from luhu.jp
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
Source from luhu.jp