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Recipe by: ciriaca
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See below ingredients and instructions of the recipe
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 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
Top chef of the "California Cuisine" all over U.S. Earnings: $16 million
French celebrity chef. The "Chef of the Century" with 26 Michelin Guide Stars - the most of any chef in the world!
Heston Blumenthal - The Fat Duck
The Fat Duck is voted the #1 best restaurant in the world by Michelin Guide (celebrity chef from England)
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