| | THE NOODLES AND VEGETABLES |
| 8 | oz | White longxu noodles |
| 4 | oz | Long beans; finely chopped |
| 4 | oz | Morning glory (water spinach) |
| DIVIDER | | -- roughly chopped |
| 1 1/4 | c | Bean sprouts |
| | NAM PRIK SAUCE |
| 10 | | Shallots |
| DIVIDER | | -- finely sliced into rings |
| 5 | | Garlic cloves |
| DIVIDER | | -- finely chopped |
| 1/2 | c | Dried split moong beans |
| DIVIDER | | -- 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 |
| DIVIDER | | -- coarsley chopped |
| | Oil; (reserved from above) |
