Noodles with Vegetable & Curry Sauce (Gueyteow Pak)
Yield
2 servingsPrep
15 minCook
15 minReady
30 minLow Cholesterol, Trans-fat Free, Very low in sodium, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 4 | ounces |
noodles
fresh, white sen yai |
|
| ½ | cup |
mung bean sprouts
|
|
| 1 | small bundle |
long beans
chopped into 1" lengths |
* |
| 1 | medium |
broccoli florets
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 and crushed |
|
| 1 | each |
shallots
finely |
*
|
| To garnish | |||
| 1 | x |
potato rounds
extrafinely sliced, deepfried until golden, brown and set aside |
* |
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 115.6 | ml/g |
noodles
fresh, white sen yai |
|
| 118 | ml |
mung bean sprouts
|
|
| 1 | small bundle |
long beans
chopped into 1" lengths |
* |
| 1 | medium |
broccoli florets
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 and crushed |
|
| 1 | each |
shallots
finely |
*
|
| To garnish | |||
| 1 | x |
potato rounds
extrafinely sliced, deepfried until golden, brown and set aside |
* |
Directions
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.
