Phad Thua Ngow (Stir-fried bean sprouts)

Crispy bean sprouts coated in a glossy brown sauce. Golden tofu and pork belly provide texture and a deep umami flavor profile.

• Prep time: 15 min
• Cook time: 10 min
• Difficulty: Easy
• Calories: 360
• Protein: 13 g
• Carbs: 8 g
• Fat: 30 g

Ingredients

• 400 g Mung bean sprouts ( rinsed and drained )
• 150 g Pork belly ( thinly sliced )
• 150 g firm tofu ( cubed )
• 3 piece Garlic ( crushed )
• 2 piece Scallion or chives ( sliced )
• 1 tbsp soy sauce
• 1 tbsp oyster sauce
• 1 tsp fish sauce
• 1 tsp White sugar
• 2 tbsp Peanut oil

Instructions

1. Texture preparation

   Slice the pork belly into thin strips. Cut the firm tofu into 1 cm cubes. Slice the scallions diagonally and crush the garlic cloves with the flat of your knife.

2. Browning tofu and pork

   In a smoking wok with oil, sear the tofu until golden and firm. Add the pork and garlic. Let the pork fat render and the meat brown.

3. Stir-fry bean sprouts

   Toss the mung bean sprouts into the wok over high heat. Stir-fry vigorously for 1 minute: they should become slightly translucent while retaining their crunch.

4. Seasoning and binding

   Pour in the soy sauce, oyster sauce, fish sauce, and sugar. Mix until the sauce coats every ingredient. Remove from heat as soon as the sauce bubbles.

5. Finishing

   Add the fresh scallions at the last moment. The contrast between the bright green and the brown sauce indicates the dish is ready to serve.

Chef's tips

• The wok must be smoking before you start: this is the secret to searing vegetables without them releasing water.
• Do not overcook the bean sprouts, they must remain 'al dente' to keep their freshness.

Storage

Consume immediately. Bean sprouts lose their crunch and soften when reheated.