Noodles with Vegetable & Curry Sauce (Gueyteow Pak)

Gueyteow Pak is a Thai noodle dish built around a rich coconut curry sauce poured over blanched vegetables and wide rice noodles. The sauce is the star: coconut milk warmed with red curry paste, curry powder, tamarind juice, crushed peanuts, and shallots. It’s creamy, tangy, nutty, and spiced all at once.

The vegetables stay bright and crisp from a quick blanch: bean sprouts, long beans, and broccoli stems just dipped in boiling water and arranged alongside the noodles. Everything stays separate until you’re ready to serve, which lets each component keep its texture.

Crispy fried potato rounds on top add an unexpected crunch that makes this more interesting than your typical noodle bowl.

Chef Tips

• Stir the red curry paste into the coconut milk gently over low heat. High heat can cause the coconut milk to split and look greasy.
• Blanch the vegetables briefly. You want them tender-crisp, not soft. A minute or two in boiling water, then pull them out.
• Use fresh wide rice noodles (sen yai) if you can find them at an Asian market. Dried rice noodles are a backup but the texture isn’t the same.
• The tamarind juice adds a sour tang that balances the richness of the coconut. Don’t leave it out.

Variations

• Add tofu cubes for extra protein in the curry sauce.
• Use yellow curry paste instead of red for a milder, more aromatic version.
• Top with fresh Thai basil and a squeeze of lime for extra brightness.