How is Bean Sprouts used in Thai cooking?

Bean sprouts are the crisp white shoots that grow from mung beans, and their whole appeal is freshness and crunch. They're often added raw or at the very last second - the handful tossed into Pad Thai, the packing inside fresh spring rolls - so they keep their snap and most of their nutrients. They're a light source of plant protein and vitamin E. We add them right at the end of the wok, off the heat or just before serving, because a sprout cooked too long goes limp and loses the point.

Can I cook with Bean Sprouts in a Chiang Mai cooking class?

Yes - we use Bean Sprouts in our hands-on classes. Explore them on our Cooking Classes page.

Bean Sprouts - Fresh Thai Vegetables | Thai Akha Kitchen

Bean sprouts are the crisp white shoots that grow from mung beans, and their whole appeal is freshness and crunch. They're often added raw or at the very…

Bean Sprouts - Fresh Thai Vegetables | Thai Akha Kitchen Bean sprouts are the crisp white shoots that grow from mung beans, and their whole appeal is freshness and crunch. They're often added raw or at the very…