Noodles and Vegetables In Curry Sauce


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A Thai variation of the popular Burmese Khowsuey. Noodles and vegetables in a fiery Thai curry sauce.

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Preparation Time: 15 to 20 min.
Cooking Time: 
Serves 4.
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For the noodles and vegetables
2 1/2 cups rice noodles
1/2 cup bean sprouts
1/2 cup chawli bhaji, cut into 25 mm.(1") pieces
3/4 cup broccoli florets

For the curry sauce
1 cup coconut milk
1 1/2 tbsp Red Curry Paste
1 tsp tamarind (imli) paste
1 tbsp sugar
1 tbsp roasted peanuts, chopped
1 white onion , finely chopped
salt to taste


    For the noodles and vegetables

    1. Blanch the bean sprouts, long beans and brocolli florets in hot water for 2 to 3 minutes. Drain.
    2. Place the noodles in the centre of a serving plate and arrange the blanched vegetables around the sides. Keep aside.

    For the curry sauce

    1. In a pan, mix the coconut milk and red curry paste, Add the tamarind paste, sugar, peanuts and onions and bring to a boil.
    2. Add salt and simmer for a few minutes.

    How to proceed

    1. You can either pour the curry sauce over the noodles and vegetables or serve them separately

    1. You could parboil the vegetables if you do not like them blanched.
    RECIPE SOURCE : Thai CookingBuy this cookbook
    1 review received for Noodles and Vegetables In Curry Sauce

    The most Helpful Favourable review

     Reviewed By
    shreya_the foodieDecember 25, 2010

    A bag full of flavour! easy to make and really well garnished!

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    Helpful reviews for this recipe
    Reviewed December 25, 2010by shreya_the foodie

    A bag full of flavour! easy to make and really well garnished!

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