Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   4      ounces        fresh white sen yai noodles
     1/2  cup           bean sprouts
   1      small   bund  long beans chopped into 1" lengths
   1      medium        broccoli stem sliced lengthwise
   1      cup           coconut milk
   1      tablespoon    red curry paste
   1      teaspoon      curry powder
     1/2  teaspoon      sugar
   1      tablespoon    tamarind juice
   1      tablespoon    roasted peanuts -- crushed
   1                    shallot -- finely chopped
                        ***to garnish***
                        potato rounds extra-finely sliced
                        -- deep-fried until golden

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