Thai Noodles with Vegetable & Curry Sauce
Thai Noodles with Vegetable and Curry Sauce recipe
Yield
2 servingsPrep
20 minCook
20 minReady
40 minLow Cholesterol, Cholesterol-Free, Trans-fat Free, Low Carb, Very low in sodium, Low Sodium
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 |
*
|
||
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 115.6 | ml/g |
rice sticks
fresh, white |
* |
| 118 | ml |
mung bean sprouts
|
|
| 1 | bunch |
long beans
small, chopped into 1 inch lengths |
* |
| 1 | medium |
broccoli florets
stem, sliced lengthwise |
*
|
| 237 | ml |
coconut milk
|
|
| 15 | ml |
red curry paste
|
*
|
| 5 | ml |
curry powder
|
|
| 2.5 | ml |
sugar
|
|
| 15 | ml |
tamarind juice
|
* |
| 15 | ml |
peanuts
roasted, crushed |
|
| 1 | each |
shallots
finely chopped |
*
|
| To garnish | |||
| 1 | x |
potatoes
rounds, extra finely sliced, deep fried until golden |
*
|
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.
