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Title: Noodles with Vegetable and Curry Sauce (Gueyteow Pak)
Categories: Thai Vegetarian Sauce Pasta
Yield: 2 Servings
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 golde |
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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