Here’s another dish that you can use mung bean sprouts. This sweet, sour, salty dish is one of the most popular Thai street food.
125g Pad Thai rice noodles, soaked in water
1 Mung Bean sprouts
1 garlic clove, minced
1 yellow onion, sliced
1 sprig Spring onion
1 tbsp Tamarind paste
4 tbsps soy sauce
1 tbsp sugar
3 tbsps water
crushed roasted peanuts
150g firm Tofu
vegetable oil for frying
1 vegetable bouillon dissolved in 1 cup hot water or
1 cup vegetable broth
1 tbsp soy sauce
4 tbsp All-purpose flour
4 tbsp Cornstarch/flour
1/2 tsp black salt
1/2 tsp normal salt (or 1 tsp salt if you don’t have black salt)
1/2 tsp garlic powder
1/2 tsp black pepper
1/4 of a Nori sheet, shredded or chopped in small pieces
1/3 cup chilled water
1. Soak rice noodles in warm water.
2. Dice half a block of firm Tofu and marinate it with 1 vegetable bouillon dissolved in 1 cup hot water with 1 tbsp soy sauce, for at least 1 hour.
3. Prepare the Tofu batter: mix flour, corn starch, salt, garlic powder, shredded Nori sheet. Add the chilled water gradually until you reach a watery consistency.
4. Heat about 1/3 cup vegetable oil in a pan.
5. Coat each Tofu in the batter and carefully fry over medium heat until golden brown on both sides.
6. Heat 3 tbsps vegetable oil in a pan. Sweat the garlic and onion. Add tamarind paste, soy sauce and sugar.
7. Cut the soaked noodles and drain. Add the noodles to the pan and mix well.
8. Add the rinsed mung bean sprouts. Add about 3 tbsps water and mix well. Add the spring onion and the fried tofu and mix well. Cooking the rice noodles and the mung bean sprouts will probably take only 5 minutes.
9. Sprinkle with crushed roasted peanuts and squeeze a lime wedge when serving.
Hope you’ll try this recipe!
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