Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
                        ***the noodles and vegetables***
   8      ounces        white longxu noodles
   1      4 ounces lon  beans -- finely chopped
   4      ounces        morning glory -- (water spinach)
                        -- roughly
                        -- chopped
   1 1/4  cups          bean sprouts
                        ***nam prik sauce***
  10                    shallots finely sliced into rings
   5                    garlic cloves finely chopped
     1/2  cup           dried split moong beans soaked in water
                        -- for 6 hrs
   2                    coriander roots
   1      tablespoon    red curry paste
   1 1/4  cups          coconut milk
   2      tablespoons   light soy sauce
   1      tablespoon    sugar
   1      tablespoon    tamarind juice
   1      tablespoon    lemon juice
     1/2  teaspoon      chile powder
   1                    kaffir lime -- cut in half
   1      cup           - water
                        ***fried dry chiles***
   2      large         dried red chiles coarsely chopped
                        oil -- (reserved from
                        -- above)

Preparation:

Heat 2 tbsp. (30 ml) of the oil until a light haze forms, then fry half the shallots and half the garlic until crispy brown. Drain and set aside, keeping the oil for the Fried Dry Chiles. Drain the moong beans, place in a mortar, pound well to form a paste and set aside. In the mortar, pound together the coriander roots with the remaining shallots and garlic until a paste forms, then set aside. In a frying pan or wok heat the remaining unused oil, stir in the red curry paste and cook. Add half the coconut milk, stirring well, add the paste of coriander root, shallot and garlic and thoroughly mix. Add in the moong bean paste and stir well. Add the soy sauce, sugar and tamarind juice, lemon juice and chile powder, stirring constantly. Put the two halves of the kaffir lime into the mixture and continue to cook gently. Thin the remaining coconut milk with the water then stir in to the sauce and boil. Simmer for 1 minute. Quickly stir in the crispy shallot and garlic mix and immediately turn into a serving bowl. Save the remaining oil for the side dish. FRIED DRY CHILES: Re-heat the oil and quickly stir-fry the chiles. Turn into a small serving bowl. Serves three. Source: "Thai Vegetarian Cooking" by Vatcharin Bhumichitr