Guest guest Posted March 6, 2007 Report Share Posted March 6, 2007 Thai Noodles with Vegetable and Curry Sauce 4 ozs. fresh white sen yai noodles 1/2 cup bean sprouts 1 small bundle long beans chopped into 1 " lengths 1 medium broccoli, stems, sliced lengthwise 1 cup coconut milk 1 tbsp. red curry paste 1 tsp. curry powder 1/2 tsp. sugar 1 tbsp. tamarind juice 1 tbsp. roasted peanuts, crushed 1 shallot, finely chopped 1 cup crispy potato sticks 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. Serves 4. It's here! Your new message! Get new email alerts with the free Toolbar. Quote Link to comment Share on other sites More sharing options...
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