Serves: 2
Total Calories: 35

4 ounces fresh white sen yai noodles
1/2 cup bean sprouts
1 bundle long beans - chopped into 1" lengths
1 broccoli stem, sliced lengthwise
1 cup coconut milk
1 tablespoon curry paste red
1 teaspoon curry powder
1/2 teaspoon sugar
1 tablespoon tamarind juice
1 tablespoon peanut roasted, crushed
1 shallot finely chopped

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 extra-finely sliced potato rounds that have been deep-fried until golden brown.

Nutritional Facts:

Serves: 2
Total Calories: 35
Calories from Fat: 18

More Recipes from the Cook'n Vegetarian Cookbook:
Aloo Mattar Rasedaar (India)
Bean Curd with Chinese Parsley
Chana Masaledar
Chinese Style Bean Sauce with Tofu
Cuban Black Beans
Cuban Red Beans & Rice
Daum Aloo (India)
Eggplant Matzo Mina
Falafel Golden Domes with Tahini Sauce
Family Style Cooked Red-Bean Curd (China)
Flageolets Parisiens (France)
Futari (Africa)
German Vegetable Medley
Gueyteow Pad Ki Mow (Thailand)
Gueyteow Pak (Thailand)
Hummus Bi Tahini (Middle East)
Jhalfaraazi (India)
Kabli Chana (India)
Kashmiri Stir-Fry
Khao Pad Krapow (Thailand)
Khao Pad Pong Kari (Thailand)
Lone Dao Jiow
Lucknawi Dal (India)
Masala Dal (India)
Mexican Pie
Mjeddrah
Pebya Kha-O (Thailand)
Potatoes in a Thick Sauce (India)
Republica Dominicana Red Beans & Rice
Rice Pilaf with Peas (Greece)
Stuffed Cabbage With Rice & Pine Nuts Avgolemono (Greece)
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Thai Fried Noodles (Pad Thai)
Vegetable Mafe (Africa)
West Indian Rice and Peas with Tempeh