Thai Noodles with Vegetable & Curry Sauce

Name: Thai Noodles with Vegetable and Curry Sauce
Yield: 2
Cuisine: Thai
Ingredients: rice sticks; mung bean sprouts; long beans; broccoli florets; coconut milk; red curry paste; curry powder; sugar; tamarind juice; peanuts; shallots; potatoes

Thai Noodles with Vegetable and Curry Sauce recipe

Yield

2 servings

Prep

20 min

Cook

20 min

Ready

40 min

Ingredients

Amount	Measure	Ingredient	Features
4	ounces	rice sticks fresh, white	*
½	cup	mung bean sprouts
1	bunch	long beans small, chopped into 1 inch lengths	*
1	medium	broccoli florets stem, sliced lengthwise	*
1	cup	coconut milk
1	tablespoon	red curry paste	*
1	teaspoon	curry powder
½	teaspoon	sugar
1	tablespoon	tamarind juice	*
1	tablespoon	peanuts roasted, crushed
1		shallots finely chopped	*
To garnish
		potatoes rounds, extra finely sliced, deep fried until golden	*

Low Cholesterol, Cholesterol-Free, Trans-fat Free, Low Carb, Very low in sodium, Low Sodium

Directions

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.

Note:

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.