*  Exported from  MasterCook  *
 Recipe By     : 
 Serving Size  : 2    Preparation Time :0:00
 Categories    : Thai                             Vegetarian
                 Vegetables                       Main Dish
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    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       t            Curry powder
      1/2   ts           Sugar
    1       tb           Tamarind juice
    1       tb           Roast peanuts, crushed
    1                    Shallot -- finely chopped
                         -----TO GARNISH-----
                         Potato rounds
                         -- extra-finely sliced
                         -- deep-fried until golden
                         -- brown and set aside
   This dish is a speciality of Narind nad Warochun at
   their restaurant The Lemon Grass, Sukhumvit Soi 24,
   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
   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
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