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

Submitted by sbno1

Thai Noodles with Vegetable and Curry Sauce recipe

YIELD

2 servings

PREP

20 min

COOK

20 min

READY

40 min

Ingredients

OUNCES RICE STICKS
fresh, white *

CUP MUNG BEAN SPROUTS

BUNCH LONG BEANS
small, chopped into 1 inch lengths *

MEDIUM BROCCOLI FLORETS
stem, sliced lengthwise *

CUP COCONUT MILK

TABLESPOON RED CURRY PASTE *

TEASPOON CURRY POWDER

TEASPOON SUGAR

TABLESPOON TAMARIND JUICE *

TABLESPOON PEANUTS
roasted, crushed

SHALLOTS
finely chopped *

To garnish

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.