Bean sprouts are becoming another favorite of mine! They are so flavorful by itself and add a great crunch to the dish.
I got these from the World Market!
Microwave for 5 minutes. Do not over cook them. Strain and set them aside.
Dry roast peanuts in a hot pan. Slightly peal the seed coat and coarsely grind them.
Finely chop onions, green onions, bell pepper, ginger and garlic.
Heat 1 tbsp. oil in a hot wok. Saute onions, bell pepper, minced ginger and garlic.
Add shredded carrots.
Tamarind pulp: an important ingredient for Pad Thai sauce.
Add 2 tbsp. of tamarind pulp and 2 tbsp. brown sugar or regular sugar.
1 tbsp. soya sauce and salt to taste.
Add spring greens and bean sprouts. Mix well.
Toss cooked noodles to coat the sauce well.
Sprinkle crushed peanuts.
Garnish with green beans and bean sprouts.
Enjoy Sweet and Sour Pad Thai Noodles with Crunchy Peanuts!!