Title: Noodles with Vegetable and Curry Sauce
Categories: Thai Vegetable Main
Yield: 2 Servings

4	oz	Fresh white sen yai noodles
1/2	c	Beansprouts
1	sm	Bundle long beans - chopped into 1" lengths
1	md	Broccoli stem - sliced lengthwise
1	c	Coconut milk
1	tb	Red curry paste
1	ts	Curry powder
1/2	ts	Sugar
1	tb	Tamarind juice
1	tb	Roast peanuts, crushed
1		Shallot; finely chopped
TO GARNISH
		Potato rounds - extra-finely sliced - deep-fried until golde

This dish is a speciality 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 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

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