*  Exported from  MasterCook  *
 Recipe By     : 
 Serving Size  : 3    Preparation Time :0:00
 Categories    : Thai                             Vegetarian
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
           ---           -----THE NOODLES AND
    8       oz           White longxu noodles
    4       oz           Long beans -- finely chopped
    4       oz           Morning glory
                         - (water spinach)
                         -- roughly chopped
    1 1/4   c            Bean sprouts
                         -----NAM PRIK SAUCE-----
   10                    Shallots
                         -- finely sliced into rings
    5                    Garlic cloves
                         -- finely chopped
      1/2   c            Dried split moong beans
                         -- soaked in water for 6 hrs
    2                    Coriander roots
    1       tb           Red curry paste
    1 1/4   c            Coconut milk
    2       tb           Light soy sauce
    1       tb           Sugar
    1       tb           Tamarind juice
    1       tb           Lemon juice
      1/2   ts           Chili powder
    1                    Kaffir lime -- cut in half
    1       c            -Water
                         -----FRIED DRY CHILIS-----
    2       lg           Dried red chilis
                         -- coarsley chopped
                         Oil -- (reserved from
   Heat 2 tbsp (30 ml) of the oil until a light haze
   forms, then fry half the shallots and half the garlic
   until crispy brown.  Drain and set aside, keeping the
   oil for the Fried Dry Chilis.
   Drain the moong beans, place in a mortar, pound well
   to form a paste and set aside.  In the mortar, pound
   together the coriander roots with the remaining
   shallots and garlic until a paste forms, then set
   aside. In a frying pan or wok heat the remaining
   unused oil, stir in the red curry paste and cook.  Add
   half the coconut milk, stirring well, add the paste of
   coriander root, shallot and garlic and thoroughly mix.
   Add in the moong bean paste and stir well.  Add the
   soy sauce, sugar and tamarind juice, lemon juice and
   chili powder, stirring constantly.  Put the two halves
   of the kaffir lime into the mixture and continue to
   cook gently. Thin the remaining coconut milk with the
   water then stir in to the sauce and boil. Simmer for 1
   minute.  Quickly stir in the crispy shallot and garlic
   mix and immediately turn into a serving bowl.  Save
   the remaining oil for the side dish.
   FRIED DRY CHILIS: Re-heat the oil and quickly stir-fry
   the chilis.  Turn into a small serving bowl.  Serves
   Source: Thai Vegetarian Cooking by Vatcharin
   Bhumichitr Typed for you by Karen Mintzias
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