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