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Main dish

Creamy Hummus with Cumin

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Creamy Hummus with Cumin
Don’t be afraid to let the food processor run the full 2 minutes. It’s one of the keys to supersmooth, aerated hummus. This recipe is from Tusk in Portland, OR.
Author:
Cuisine: American
Recipe type: Main dish
Ingredients
  • ¾ cup dried chickpeas
  • ½ teaspoon baking soda
  • 3 garlic cloves, 2 smashed, 1 finely grated
  • 1 dried red chile (such as chile de árbol)
  • 1 bay leaf
  • ⅓ cup (or more) fresh lemon juice
  • Kosher salt
  • 1 cup tahini
  • ⅓ cup olive oil
  • 1 teaspoon ground cumin
Instructions
  1. Combine chickpeas and baking soda in a medium bowl and pour in cold water to cover by 2". Cover and let sit 8–12 hours.
  2. Drain chickpeas, rinse, and place in a large saucepan along with smashed garlic, chile, and bay leaf. Pour in cold water to cover by 2". Bring to a boil over medium-high heat; reduce heat and simmer gently, skimming foam occasionally from surface, until chickpeas are falling apart, 35–45 minutes. Drain, reserving about 1 cup cooking liquid. Pluck out and discard garlic, chile, and bay leaf.
  3. Combine grated garlic, lemon juice, and a pinch of salt in a food processor and let sit until the bite in garlic mellows, about 5 minutes. Add tahini and ½ cup ice water and process until smooth. With the motor running, slowly stream in oil. Season with another large pinch of salt. Add chickpeas and cumin and process until hummus is very smooth, light, and creamy, about 2 minutes. It will tighten up as it cools, so it should be loose to the point of being pourable at this stage. If it looks thick, thin with chickpea cooking liquid, pulsing in by the tablespoonful until you reach the right consistency. Taste hummus and season with salt and more lemon juice if needed.
  4. Do Ahead: Hummus can be made 1 week ahead. Cover and chill. Bring to room temperature before serving.

Watch the recipe video here:

What's your hummus swooshing strategy? RECIPE: http://bonap.it/KMuBfvx

Posted by Bon Appétit Magazine on Monday, April 8, 2019

Main dish

Instant Pot Mustard Beer Braised Beef

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Instant Pot Mustard Beer Braised Beef
A gorgeous hunk of roast beef cooked perfectly tender.
Author:
Cuisine: American
Recipe type: Main dish
Ingredients
  • 2 lbs well-marbled beef chuck or rump roast
  • 2 tsp salt
  • ½ tsp pepper
  • 2 tbsp olive oil
  • 1 onion, finely diced
  • 1 carrot, diced
  • 1 celery stalk, diced
  • ½ tsp kosher salt
  • 1 tbsp mustard powder
  • 1½ tsp tomato paste
  • 1 garlic clove, minced
  • ½ cup stout beer (like Guiness)
  • 3 sprigs fresh thyme
  • 2 tbsp whole-grain mustard
Instructions
  1. Season beef with salt and pepper.
  2. Add olive oil to the Instant Pot. Using the display panel select the SAUTE function and adjust to MORE or HIGH.
  3. When oil gets hot, add onion, carrot and celery to the pot and saute until tender, 3-4 minutes.
  4. Add mustard powder, tomato paste and garlic and cook for 1-2 minutes more.
  5. Add stout beer and thyme to the pot and deglaze by using a wooden spoon to scrape the brown bits from the bottom of the pot.
  6. Nestle the beef into the vegetable mixture.
  7. Turn the pot off by selecting CANCEL, then secure the lid, making sure the vent is closed.
  8. Using the display panel select the MANUAL function*. Use the +/- keys and program the Instant Pot for 40 minutes.
  9. When the time is up, let the pressure naturally release for 10 minutes, then quick-release the remaining pressure.
  10. Carefully remove the meat from the pot to a cutting board and cover loosely with foil.
  11. Discard thyme sprigs. Use a fat separator or spoon to skim fat from vegetable mixture.
  12. Use an immersion blender (or regular blender) to process vegetable mixture until smooth, then stir in whole grain mustard. Adjust seasonings.
  13. Serve sliced beef roast topped with mustard sauce.

Watch the recipe video here:

A gorgeous hunk of roast beef cooked perfectly tender.RECIPE: http://chopsecrets.com/instant-pot-mustard-beer-braised-beef/

Posted by Chop Secrets on Monday, April 8, 2019

Main dish

Lasagna Roses

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Lasagna Roses
Lasagna Roses
Author:
Cuisine: American
Recipe type: Main dish
Ingredients
  • 1 package lasagna noodle, cooked
  • olive oil
  • 1 onion, diced
  • 2 tablespoons garlic, minced
  • 1 lb ground beef (455 g)
  • 1 lb sausage (455 g)
  • 1 cup grated parmesan cheese, divided (110 g)
  • 1 teaspoon salt
  • ½ teaspoon pepper
  • ⅓ cup fresh basil, chopped, divided (15 g)
  • ¼ cup fresh parsley, chopped, divided (10 g)
  • 24 oz tomato sauce, 1 jar, divided (680 g)
  • 6 oz tomato paste, 1 can (225 g)
  • 16 oz ricotta cheese (455 g)
  • 2 cups shredded mozzarella cheese, divided (200 g)
Instructions
  1. Preheat oven to 375˚F (190˚C).
  2. Heat olive oil in a large pot over medium heat. Add onions and garlic. Cook until softened.
  3. Add the ground beef, breaking it apart with a spoon, and stir until browned.
  4. Add the sausage, breaking it apart with a spoon, and stir until browned.
  5. Mix in 2 tablespoons of the Parmesan, salt, pepper, 3 tablespoons basil, and 2 tablespoons parsley, and stir to combine.
  6. Add 2 cups (520 g) of the tomato sauce and the tomato paste. Continue stirring until the meat sauce is bubbling. Reduce heat to low, and cover the pot, simmering for 45 minutes.
  7. Mix together the ricotta, 2 tablespoons parsley, and 2 tablespoons basil.
  8. Place one of the lasagna noodles on a cutting board and cut in half crosswise. Set one half of the noodle aside for later.
  9. Evenly spread about 2 tablespoons of the ricotta mixture over the noodle half. Sprinkle 1 tablespoon mozzarella over the noodle.
  10. Starting from the cut end of the noodle roll upward being careful not to squeeze the mixture out of the noodle. Repeat with the remaining noodles.
  11. Place the spiral lasagna noodle in a greased muffin tin.
  12. Sprinkle about 3 tablespoons mozzarella around the noodle spiral.
  13. Pour 3 tablespoons of the meat sauce over the mozzarella around the noodle spiral.
  14. Place the other half of the lasagna noodle on a cutting board, and cut it lengthwise.
  15. Starting from the end of the noodle spiral, tuck the noodle strip into the spiral so the end of noodle spiral is on the outside. Wrap the noodle strip around the spiral while pushing it into the meat sauce. Repeat with the other noodle strip.
  16. Pour about 2 tablespoons of the sauce in between the noodle “petals”. Sprinkle with about 1 tablespoon of both mozzarella and Parmesan.
  17. Bake for about 30 minutes, until the top of the noodles are golden and crispy.
  18. Let cool for about 5 minutes before removing from muffin tin.
  19. Serve over tomato sauce.
  20. Enjoy!

Watch the recipe video here:

A beautiful new way to eat lasagna ?FULL RECIPE: https://tasty.co/recipe/lasagna-roses

Posted by Tasty on Sunday, April 7, 2019

Main dish

Breakfast Potato Volcanoes

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Breakfast Potato Volcanoes
Breakfast Potato Volcanoes
Author:
Cuisine: American
Recipe type: Main dish
Ingredients
  • 3 russet potatoes
  • 6 strips bacon
  • 1 cup shredded cheddar cheese (100 g)
  • 6 eggs
  • 2 tablespoons fresh chives, chopped
Instructions
  1. Preheat oven to 400˚F (200˚C).
  2. On a cutting board, peel potatoes then cut each in half widthwise.
  3. Using a melon ball scooper or a metal teaspoon hollow out the potato starting from the cut side, once you have most of the potato hollowed out from that side create a smaller hole on the rounded side and continue hollowing until you can see through the potato.
  4. Place potatoes in water to avoid discoloration while you finish hollowing out the rest.
  5. Place potatoes with the smaller hole facing up on a parchment paper-lined baking sheet.
  6. Wrap one piece of bacon and each potato, tucking in the end of the bacon so it stays in place. You might need to use a toothpick to hold the bacon in place.
  7. Bake for 45 minutes, or until bacon reaches desired crispiness.
  8. Allow potatoes to cool slightly then press cheddar cheese into the bottom of the potato.
  9. Crack an egg over the top hole of the potato being careful not to let too much of the egg white pour over the side.
  10. Sprinkle chives over the egg.
  11. Bake for 6 to 12 minutes depending on how well done you would like your eggs.
  12. Let cool before serving.
  13. Enjoy!

Watch the recipe video here:

These will keep breakfast interesting ?FULL RECIPE: https://tasty.co/recipe/breakfast-potato-volcanoes

Posted by Tasty on Monday, April 8, 2019

Main dish

Spiced and Steamed Couscous with Brown Butter

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Spiced and Steamed Couscous with Brown Butter
Steam, fluff; steam, fluff. This couscous recipe is time-consuming but worth it.
Author:
Cuisine: American
Recipe type: Main dish
Ingredients
  • 3 cups medium-grind couscous (not instant)
  • 2 cups chicken or vegetable stock
  • 1 3-inch cinnamon stick
  • 2 garlic cloves, crushed
  • 2 star anise pods
  • ½ teaspoon coriander seeds
  • ½ teaspoon cumin seeds
  • 2 teaspoons kosher salt, plus more
  • 6 tablespoons unsalted butter
  • Aleppo-style pepper (for serving)
Instructions
  1. Spread out couscous on a rimmed baking sheet. Bring stock, cinnamon stick, garlic, star anise pods, coriander seeds, cumin seeds, and 2 tsp. salt to a simmer in a small saucepan over medium heat, stirring occasionally, until salt is dissolved, about 4 minutes. Let cool. Strain stock over couscous; discard solids. Let sit, stirring occasionally, until liquid is absorbed and grains begin to swell, 10–15 minutes. Rake and rub couscous with your hands until no clumps remain.
  2. Pour water into a large pot to come 1" up sides. Bring to a gentle simmer. Transfer couscous to a steamer basket or a colander and set inside pot, making sure couscous is not touching water. The sides of the steamer basket should be in direct contact with the pot; this forces the steam up through the couscous instead of around the sides. (If there’s a gap between the steamer and the pot, fill it in with crumpled foil.) Steam, uncovered, gently tossing occasionally, until steam escapes through couscous, 15–20 minutes.
  3. Spread out couscous on a clean baking sheet, discarding any grains that may have stuck to steamer basket. Drizzle ¼ cup cold water over couscous to moisten. Let cool slightly, then rub couscous to break up any clumps.
  4. Pour fresh water into pot to come 1" up sides and steam couscous again, tossing occasionally, until tender and nearly tripled in size, 15–20 minutes.
  5. Meanwhile, melt butter in a small saucepan over medium, stirring often, and cook until it foams, then browns, 4–6 minutes.
  6. Transfer couscous back to rimmed baking sheet and toss with a slotted spoon to remove any remaining clumps. Drizzle with brown butter and toss to coat. Taste couscous and season with more salt if needed. Top with pepper before serving.
Do Ahead: Couscous can be steamed once 4 hours ahead. Store on baking sheet at room temperature. Steam the second time just before serving.

Watch the recipe video here:

Steam, fluff, steam, fluff. This couscous recipe is time-consuming but worth it.Recipe: http://bonap.it/yTtl7MH

Posted by Bon Appétit Magazine on Sunday, April 7, 2019

Main dish

Butternut Squash Pasta Carbonara Is a Dinnertime Sensation

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Butternut Squash Pasta Carbonara Is a Dinnertime Sensation
I'm a sucker for any pasta dish. With the versatility of a tomato sauce, creamy sauce, or even a casserole, there's something for every day of the week! This Butternut Squash Pasta Carbonara is ultra creamy with yummy butternut squash and salty bacon. Best of all, most of the ingredients cook in the same pan! You'll love this dinnertime sensation.
Author:
Cuisine: American
Recipe type: Main dish
Ingredients
  • 6 slices bacon, chopped
  • 1 tablespoon nely chopped fresh rosemary
  • 1 small yellow onion, chopped
  • 1 (1¾ lb) butternut squash, peeled, seeded and diced
  • into ½-inch cubes
  • Salt and freshly ground black pepper
  • 3 cloves garlic, minced
  • 1 (14.5 ounces) can low-sodium chicken broth
  • 1 pinch ground nutmeg
  • ¼ cup heavy cream
  • 14 ounces dry linguine
  • ⅓ cup nely shredded Parmesan cheese, plus more
  • for serving
Instructions
  1. Cook bacon in a non-stick skillet over medium-high heat (reducing heat slightly if needed) until browned and crisp. Remove
  2. bacon from skillet while leaving 2 tablespoons rendered bacon fat in skillet, transfer bacon to a plate lined with paper towels
  3. and set aside
  4. Add onions and rosemary to drippings in skillet and saute over medium-high heat 2 minutes, then add squash, season with
  5. salt and pepper and cook, tossing occasionally 7 minutes (onions should be beginning to brown lightly). Pour in chicken
  6. broth, and bring to a boil, cover and cook until squash is soft and broth has reduced, about 15 minutes. Add garlic and
  7. nutmeg.
  8. Meanwhile, cook linguine to al dente in a large pot of salted water according to directions on package. Drain and reserve 1
  9. cup pasta water.
  10. Let simmered squash mixture cool for a few minutes then transfer mixture to a blender (reserve skillet) and add cream to
  11. blender (with hot liquids your blender should be no more than half full so if you have a smaller blender work in two batches),
  12. cover with lid then remove the center insert. While holding a folded kitchen towel over lid blend mixture until smooth.
  13. In reserved skillet combine drained pasta, pureed squash mixture, and ¼ cup reserved pasta water. Cook over medium heat,
  14. tossing and adding in more pasta water to thin as needed, until sauce coats pasta, about 2 minutes. Toss in ⅓ cup Parmesan,
  15. season with salt and pepper to taste. Plate and serve pasta topped with Parmesan, bacon, sage and more pepper

Watch the recipe video here:

This new spin on carbonara is ooey gooey and absolutely delicious!Recipe: http://sha.red/FFYPs

Posted by Shared Food on Sunday, April 7, 2019

Main dish

Classic Meat Lover’s Calzones

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Classic Meat Lover’s Calzones
Making a calzone from scratch might seem intimidating but this meat lover's calzone recipe makes it easy. Have fun kneading the dough, rolling it out, and stuffing it with a delicious sausage filling. If you aren't sharing these, freeze them and reheat later for a quick lunch or dinner.
Author:
Cuisine: American
Recipe type: Main dish
Ingredients
  • DOUGH
  • ¾ cup warm water (180 mL)
  • 1 ½ teaspoons instant yeast, (1/2 packet)
  • 2 cups all-purpose flour, plus more for dusting (250 g)
  • 1 ½ teaspoons kosher salt
  • 1 tablespoon olive oil
  • FILLING
  • 3 links Italian sausage, casings removed and sausage crumbled
  • ½ yellow onion, diced
  • ½ teaspoon kosher salt, plus a pinch
  • ½ teaspoon black pepper
  • ½ cup marinara sauce, plus more for dipping (130 g)
  • 8 slices deli ham
  • 20 slices pepperoni
  • 1 cup shredded mozzarella cheese (100 g)
  • 1 large egg
Instructions
  1. Make the dough: In a medium bowl, combine the warm water, yeast, flour, and salt. Mix with a rubber spatula until well-combined and the dough comes together into a ball.
  2. Lightly flour a clean surface, then turn the dough out and knead for 1-2 minutes to smooth and encourage gluten development. Shape the dough into a ball.
  3. Drizzle the olive oil in a clean large bowl. Add the dough ball and turn to coat in the oil. Cover with a kitchen towel and let rise for 1 hour, or until doubled in size.
  4. Preheat the oven to 425˚F (220˚C). Line a baking sheet with parchment paper.
  5. While the dough is rising, make the filling: Add the sausage to a medium nonstick pan over medium heat and cook until no longer pink, 5-6 minutes. Add the onion, salt, and pepper and continue to cook until the sausage is browned, about 5 minutes more. Remove from the heat and let cool.
  6. After the dough has risen, turn it out onto a lightly floured surface. Divide the dough into 4 portions, then roll each into and round about ¼-inch (½ cm) thick.
  7. Spread ¼ of the sauce over one half of each dough round, leaving a ½-inch (1 cm) border along the edge. Top each one with 2 slices of ham, 5 pepperoni, ¼ of the sausage and onion mixture, and ¼ cup (25 G) of mozzarella cheese.
  8. Lightly beat the egg with a pinch of salt. Brush the egg wash on the border of the dough, fold the other half over, and press the edges together. Starting from one corner, fold the dough over itself in a twist. Tuck the other corner underneath. Transfer the calzones to the prepared baking sheet. Brush lightly with egg wash and score the tops with a knife to allow steam to escape.
  9. Bake for 15-17 minutes, until golden brown. Let cool for 5 minutes.
  10. Serve the calzones with marinara sauce for dipping, if desired.
  11. Enjoy!

Watch the recipe video here:

These personal calzones are just what you need for the week… ?Full Recipe: https://tasty.co/recipe/classic-meat-lovers-calzones

Posted by Tasty on Sunday, April 7, 2019

Main dish

Lettuce Wraps

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Lettuce Wraps
Lettuce Wraps
Author:
Cuisine: American
Recipe type: Main dish
Ingredients
SAUCE
  • 1 cup water (240 mL)
  • ½ cup soy sauce (120 mL)
  • ¼ cup sesame oil (60 mL)
  • 6 cloves garlic, minced
  • 1 tablespoon fresh ginger, minced
  • ¼ cup brown sugar (55 g)
  • 2 tablespoons sriracha
  • ¼ cup rice wine vinegar (60 mL)
  • ⅓ cup scallions, sliced (35 g)
WRAPS
  • 14 oz tofu, 1 package (395 g)
  • 1 tablespoon sesame oil
  • 1 medium yellow onion, diced
  • 2 ½ cups mushroom, chopped, such as shiitake (185 g)
  • 1 tablespoon garlic, minced
  • 8 oz water chestnuts, 1 can, sliced, drained and finely chopped (225 g)
  • ⅓ cup scallions, sliced (50 g)
  • ½ cup canola oil (120 mL)
  • 7 oz rice noodle (200 g)
  • 1 head iceberg lettuce
Instructions
  1. Remove the tofu from its packaging and drain. Wrap tofu in a kitchen towel and find a heavy object to place on top of tofu, leave it there for 10-20 minutes, until tofu feels more tender.
  2. Make the sauce: In a medium bowl, combine the water, soy sauce, sesame oil, garlic, ginger, sriracha, brown sugar, rice wine vinegar, and scallions, and stir. Set ½ cup (120 ml) of the sauce aside.
  3. Crumble the tofu into the marinade, cover, and refrigerate for 1 hour.
  4. In a medium wok or skillet over medium heat, add the sesame oil and onion, and cook 3 minutes, until onions are translucent. Add the mushrooms and garlic and cook for about 5 minutes, or until the mushrooms are tender.
  5. Add the marinated tofu to the pan and cook until the majority of marinade cooks off. Add the water chestnuts and scallions. Pour in the reserved sauce. Toss to coat and cook until just heated through. Transfer the tofu mixture to a medium bowl.
  6. Heat the canola oil in the same pan over high heat until a drop of water sizzles when flicked onto the oil. Fry the rice noodles for about 30 seconds, until puffed up. Transfer the fried noodles to paper towels to drain.
  7. Slice the core off the head of lettuce and separate into individual leaves.
  8. Serve with leaves of lettuce, rice noodles, and drizzle remaining sauce over top.
  9. Enjoy!

Watch the recipe video here:

Lettuce tell you, this recipe is delicious AND low-carb ?FULL RECIPE: https://tasty.co/recipe/lettuce-wraps

Posted by Proper Tasty on Saturday, April 6, 2019

Main dish

Crispy Peppercorn Chicken Wings

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Crispy Peppercorn Chicken Wings
These super-flavorful, no-fry chicken wings turn out best when they’re seasoned ahead of time. You can do this as little as 1 hour in advance, but letting them hang out with salt and those spices overnight is a complete game changer.
Author:
Cuisine: American
Recipe type: Main dish
Ingredients
  • 2 tablespoons black peppercorns
  • 2 tablespoons Diamond Crystal or 1 tablespoon Morton kosher salt
  • 1 tablespoon ground coriander
  • 1 tablespoon ground cumin
  • 1½ teaspoons garam masala or Chinese five-spice powder
  • ½ teaspoon baking soda
  • ½ teaspoon sugar
  • 3 pounds chicken wings, flats and drumettes separated, patted dry with paper towels
  • 2 tablespoons olive oil
  • 2 scallions
  • 1 lime
Instructions
  1. Place peppercorns in the center of a large rimmed baking sheet. Crush peppercorns with bottom of a saucepan, working a few peppercorns at a time and pressing down firmly until you can hear and feel the crunch of peppercorns breaking apart. Transfer to a large bowl.
  2. Cover sheet you just used with a double layer of foil; set aside.
  3. Add salt, coriander, cumin, garam masala, baking soda, and sugar to bowl with peppercorns and mix with your hands to make sure all spices are intermingled.
  4. Add chicken wings and oil and toss with your hands until wings are evenly coated.
  5. Arrange wings on prepared sheet, spacing evenly apart. Chill, uncovered, at least 1 hour and up to 1 day.
  6. Remove wings from refrigerator and let sit until they’ve lost the chill of the fridge and are as close to room temperature as possible, at least 15 minutes. Meanwhile, place racks in the top third and center of oven; preheat to 425°. You’re going to bake and then broil the wings so they get extra crispy. If your broiler is in a drawer beneath your oven, ignore the part about the top rack.
  7. Bake wings on center rack, removing sheet halfway through and turning wings over with a pair of tongs, until browned and crisp in spots and cooked through, 30–40 minutes.
  8. Remove baking sheet from oven and turn on broiler; let heat at least 5 minutes. Broil wings on top rack (or in drawer) until browned and crisp all over and nubs on ends of drumettes are just a little charred, 3–4 minutes. Remove from oven and turn wings again.
  9. Broil until second side looks as crisp and lightly charred as the first, about 3 minutes. Let rest about 5 minutes.
  10. While the wings are resting, thinly slice scallions and cut lime into wedges.
  11. Arrange wings on a platter and scatter scallions over. Serve with lime wedges alongside.

Watch the recipe video here:

Yes, you need to make these wings this weekend. (via Basically)Recipe: http://bonap.it/tfExJvW

Posted by Bon Appétit Magazine on Saturday, April 6, 2019

Main dish

A Pad Thai Worth Making

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A Pad Thai Worth Making
The wonderful national noodle dish of Thailand, it is now served in many trendy restaurants. It can be adjusted to your taste, add ingredients that you like and make it as spicy or tart as you want to. It is also great as a basis for a stir fry of leftovers. This is a recipe for those who like it HOT, if you can't handle the heat, go easy on the chile sauce.
Author:
Cuisine: American
Recipe type: Main dish
Ingredients
  • 1 (8 ounce) package dried flat rice noodles
  • 3 tablespoons fish sauce
  • ¼ cup fresh lime juice
  • 1 tablespoon white sugar
  • 2 tablespoons oyster sauce
  • 1½ tablespoons Asian chile pepper sauce, divided
  • ¼ cup chicken stock
  • ¼ cup vegetable oil
  • 1 tablespoon chopped garlic
  • 8 ounces medium shrimp - peeled and deveined
  • 8 ounces skinless, boneless chicken breast halves - cut into 1 inch cubes
  • 2 eggs, beaten
  • 3 cups bean sprouts
  • 6 green onions, chopped into 1 inch pieces
  • 2 tablespoons chopped unsalted dry-roasted peanuts
  • ¼ cup chopped fresh cilantro
  • 1 lime, cut into 8 wedge
  • s2 cups bean sprouts
Instructions
  1. Fill a large bowl with hot tap water and place the noodles in it to soak for 20 minutes.
  2. In a small bowl, stir together the fish sauce, lime juice, sugar, oyster sauce, 2 teaspoons of the chile sauce and chicken stock. Set aside.
  3. Heat a wok or large skillet over high heat and add vegetable oil. When the oil is hot, stir in garlic and cook for about 10 seconds. Add shrimp and chicken; cook, stirring constantly until shrimp is opaque and chicken is cooked through, 5 to 7 minutes.
  4. Move everything in the wok out to the sides and pour the eggs in the center. Cook and stir the eggs until firm. Add the noodles to the wok and pour in the sauce. Cook, stirring constantly, until the noodles are tender. Add a bit more water if needed to finish cooking the noodles. Stir in 3 cups of bean sprouts and green onions. Remove from the heat and garnish with chopped peanuts. Taste for seasoning, adjusting the spice or lime juice if needed.
  5. Serve garnished with fresh cilantro and remaining bean sprouts and lime wedges on the side.

Watch the recipe video here:

A Pad Thai Worth Making: https://trib.al/pdUrcWj

Posted by Allrecipes on Saturday, April 6, 2019