Noodles With Vegetable & Curry Sauce

Ingredients

28 gr sen yai noodles
130 gr beansprouts
1 bundle long beans
1 lengths
1 slice broccoli stem
240 ml coconut milk
8 gr curry paste
2 gr curry powder
2 gr sugar
16 ml tamarind juice
12 gr roast peanuts
1 shallot

Instructions

---------------------------------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, 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.