This Korean mung bean sprouts salad banchan recipe (숙주나물 무침) has a special place in my heart. It uses the bean sprouts that someone might normally think of with Pad Thai, but you can literally use any kind of bean sprout. Even sprout your own beans, if you’d like! It’s one of The Kid’s (and my own) favorite Korean banchans (those are the little Korean side dishes you get when you have Korean food). Maybe we just both like bean sprouts, or maybe it’s something about the satisfying texture.
Vegetarian
Vegetarian Tofu Pad Thai Recipe
The Kid has been a vegetarian for several years, so I created this vegetarian tofu Pad Thai recipe for her. It features pan-fried, crispy tofu sautéed in sesame seed oil, with all the traditional Pad Thai accompaniments. It’s totally delicious, and I think you won’t even miss the meat in it. This recipe is great for meatless Monday, or anytime that you want to sneak some healthy, vegan proteins into your diet. If you want to make it 100% vegan, then omit the scrambled eggs and fish sauce.
