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Recipe by: audelyn
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See below ingredients and instructions of the recipe
4 oz Fresh white sen yai noodles 1 tb Red curry paste
1/2 c Beansprouts 1 ts Curry powder
1 sm Bundle long beans 1/2 ts Sugar
-- chopped into 1" lengths 1 tb Tamarind juice
1 md Broccoli stem 1 tb Roast peanuts, crushed
-- sliced lengthwise 1 Shallot; finely chopped
1 c Coconut milk
---------------------------------TO GARNISH---------------------------------
Potato rounds -- deep-fried until golden
-- extra-finely sliced -- 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
English celebrity chef also known as The Naked Chef. BBC food television shows.
French celebrity chef. The "Chef of the Century" with 26 Michelin Guide Stars - the most of any chef in the world!
Celebrity chef. Italian cuisine chef who owns 13 restaurants. Earnings: $3 million
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