Noodles with Vegetable and Curry Sauce (Gueyteo

Noodles with Vegetable and Curry Sauce (Gueyteo Ingredients

4 oz Fresh white sen yai noodles	1/2 ts Sugar
1/2 c Beansprouts	1 tb Tamarind juice
1 sm Bundle long beans	1 tb Roast peanuts, crushed
chopped into 1" lengths	1 Shallot; finely chopped
1 md Broccoli stem	TO GARNISH
sliced lengthwise	Potato rounds
1 c Coconut milk	extrafinely sliced
1 tb Red curry paste	deepfried until golden
1 ts Curry powder	brown and set aside

Instructions for Noodles with Vegetable and Curry Sauce (Gueyteo

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. Source: Thai Vegetarian Cooking by Vatcharin Bhumichitr Typed for you by Karen Mintzias From Geminis MASSIVE MealMaster collection at www.synapse.com/~gemini

Main Ingredient: PastaCuisine: Uncategorized

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