Noodles with Vegetable & Curry Sauce (Gueyteow Pak)

Name: Noodles with Vegetable and Curry Sauce (Gueyteow Pak)
Yield: 2
Cuisine: Indian
Ingredients: noodles; mung bean sprouts; long beans; broccoli florets; coconut milk; red curry paste; curry powder; sugar; tamarind juice; peanuts; shallots; potato rounds

Submitted by avcc

YIELD

2 servings

PREP

15 min

COOK

15 min

READY

30 min

Ingredients

OUNCES NOODLES
fresh, white sen yai

CUP MUNG BEAN SPROUTS

SMALL BUNDLE LONG BEANS
chopped into 1" lengths *

MEDIUM BROCCOLI FLORETS
sliced lengthwise *

CUP COCONUT MILK

TABLESPOON RED CURRY PASTE *

TEASPOON CURRY POWDER

TEASPOON SUGAR

TABLESPOON TAMARIND JUICE *

TABLESPOON PEANUTS
roasted and crushed

EACH SHALLOTS
finely *

To garnish

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.