Rinse the sprouts thoroughly under cool water and don’t let them get in contact with any other raw foods.Make sure to wash your hands thoroughly with soup BEFORE and AFTER handling them.Get them in the refrigerator as soon as you get home. When buying bean sprouts, you should be looking for crispness and avoiding any that look wilted or mushy.Bean sprouts should be purchased as closely to the day you will prepare and eat them – I do not recommend buying them well in advance! Once purchased, you should be using them within 1-2 days, MAX.
I find that the flavor profile does not usually go with the dish. My favorite neutral oil is avocado oil, but you can also use canola or vegetable oil! I don’t use olive oil when cooking Thai food for two reasons: 1. When using TOFU, I recommend getting the firmest tofu you can find. I used SHRIMP and TOFU but you can sub with another protein of your choice. Any longer and your noodles will be soggy. If you are using dry noodles, do not over-hydrate! You should hydrate the noodles for 1 hour max. I got my Thai tamarind paste from the Thai market but you should also be able to find it on Amazon. Indian tamarind paste will have a different flavor and color, and it is NOT appropriate to use for Pad Thai. You must purchase THAI tamarind paste, not Indian tamarind paste. If you cannot find palm sugar, the best substitute is brown sugar or even white granulated sugar. It’s sold in circular blocks I buy mine from 99 Ranch (a Chinese grocery chain). Palm sugar is commonly used in Thai cooking – it’s made from the sap of coconut palm trees and has a caramel-y color & flavor to it that is most similar to brown sugar.
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