Preparation:
This dish is a specialty 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 bean sprouts, 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 |
