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Noodles with vegetable & curry sauce (gueyt

Yield: 2 Servings

Ingredients:

• 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

Instructions:

MMMMM-------------------------TO GARNISH------------------------------ Potato rounds -- extra-finely sliced -- deep-fried until golden -- brown and set aside 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.

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