Peanut Pad Thai with Bean Sprouts
Crisp tofu and a tangy tamarind sauce coat rice noodles, topped with crunchy peanuts and a mix of cooked and raw bean sprouts.
Keeping half the bean sprouts raw and adding them right at the end gives this pad thai two different textures in one bowl. The sauce is simple, just tamarind, fish sauce, and brown sugar, but it needs high heat to reduce and cling to the noodles properly. Crushed peanuts on top add the crunch that ties the dish together.
Prep
20 min
Cook
15 min
Total
35 min
Serves
4
Level
Easy
Calories
410 / serving
Ingredients
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