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© Copyright 1995-2023, Clay Irving <clay@panix.com>, Manhattan Beach, CA USA
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Servings: 2
4 ounces fresh white sen yai noodles
½ cup beansprouts
1 small bundle long beans, chopped into 1 inch lengths
1 medium broccoli stem, sliced lengthwise
1 cup coconut milk
1 tablespoon red curry paste
1 teaspoon curry powder
½ teaspoon sugar
1 tablespoon tamarind juice
1 tablespoon roasted peanuts, crushed
1 shallot, finely chopped
potato rounds, extra-finely sliced, deep-fried until golden brown and set aside , for garnish
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.