4 oz Fresh white sen yai noodles

1/2 c Beansprouts

1 sm Bundle long beans

-- chopped into 1" lengths 1 md Broccoli stem

-- sliced lengthwise 1 c Coconut milk

1 tb Red curry paste

1 ts Curry powder

1/2 ts Sugar

1 tb Tamarind juice

1 tb Roast peanuts, crushed

1 Shallot; finely chopped

---------------------------------TO GARNISH--------------------------------- Potato rounds -- extra-finely sliced -- deep-fried until golden -- brown and set aside This dish is a speciality of Narind nad Warochun at their restaurant The Lemon Grass, Sukhumvit Soi 24, Bangkok. 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. Source: Thai Vegetarian Cooking by Vatcharin Bhumichitr Typed for you by Karen Mintzias