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| 4 x ca. 30 g | Fresh white sen yai noodles |
| 1/2 Tasse | Bean sprouts |
| 1 klein | Bundle long beans chopped into 1" lengths |
| 1 mittel | Broccoli stem sliced lengthwise |
| 1 Tasse | coconut milk |
| 1 Esslöffel | Red curry paste |
| 1 Teelöffel | curry powder |
| 1/2 Teelöffel | sugar |
| 1 Esslöffel | Tamarind juice |
| 1 Esslöffel | Roast peanuts, crushed |
| 1 | Shallot finely chopped |
| | Potato rounds extra-finely sliced deep-fried until golden brown and set aside |
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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.
by Karen Mintzias
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