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

4ozFresh white sen yai noodles
1/2cBeansprouts
1smBundle long beans - chopped into 1" lengths
1mdBroccoli stem - sliced lengthwise
1cCoconut milk
1tbRed curry paste
1tsCurry powder
1/2tsSugar
1tbTamarind juice
1tbRoast 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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