Recipe - Noodles With Vegetable And Curry Sauce (Gueyteo

4 ounce Fresh white sen yai noodles
One half cup Beansprouts
1 small Bundle long beans
chopped into 1" lengths
1 md Broccoli stem
cut or sliced up lengthwise
1 cup Coconut milk
1 tablespoon Red curry paste
1 teaspoon Curry powder
One half teaspoon Sugar
1 tablespoon Tamarind juice
1 tablespoon Roast peanuts, crushed
1 Shallot; finely chopped

TO GARNISH
Potato rounds
extrafinely cut or sliced up
deepfried 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

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini