| 8 x ca. 30 g | White longxu noodles |
| 4 x ca. 30 g | Long beans; finely chopped |
| 4 x ca. 30 g | Morning glory (water spinach) roughly chopped |
| 1 1/4 Tasse | Bean sprouts |
| 10 | Shallots finely sliced into rings |
| 5 | Garlic cloves finely chopped |
| 1/2 Tasse | Dried split moong beans soaked in water for 6 hrs |
| 2 | Coriander roots |
| 1 Esslöffel | Red curry paste |
| 1 1/4 Tasse | coconut milk |
| 2 Esslöffel | light soy sauce |
| 1 Esslöffel | sugar |
| 1 Esslöffel | Tamarind juice |
| 1 Esslöffel | lemon juice |
| 1/2 Teelöffel | chilli powder |
| 1 | Kaffir lime; cut in half |
| 1 Tasse | water |
| 2 gross | Dried red chilis coarsley chopped |
