Noodles With Vegetable And Curry Sauce (Gueyteow Pak)

Course : Curry
Serves: 2
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4 ounces fresh white sen yai noodles
1/2 cup bean sprouts
1 small long beans chopped into 1 inch 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 small shallot -- finely chopped
---to garnish---
3 medium potato rounds extra-finely sliced -- deep-fried until golden

Preparation / Directions:

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

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