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I used Thai bird chiles, and they can be quite fiery, depending on the season and growing conditions, and I do love that since I love spicy food. But I will warn about the type of chilies I used in my garnish. Spicy DeliciousĪs a salad, this is quite light, and the sriracha does not add an overwhelming amount of spice. But there shouldn’t be too much worry when you are doing the prep yourself and can be sure they have been rinsed well under cold water, as I am sure you do with all your produce.

Many restaurants, rather than risking an accident, have removed them from menus, along with other raw vegetables such as scallions. The other reason is a food service sanitation one where the sprouts do need to be rinsed like all vegetables, but especially so when you will be eating those raw. When I use them, I try to buy them the same day so I don’t open my fridge to sprouts that have withered. Part of the reason for that might be the very limited shelf life of fresh bean sprouts. As well, I enjoy the flavor they impart to fried rice dishes, although not too many restaurants do that anymore, having simplified their recipes quite a bit. I have always loved the crunch of bean sprouts, especially in Vietnamese cooking, when I can drop them into my steaming bowl of pho or stir them into a bun noodle salad. My recipe of the day is for Thai Bean Sprout Salad. Thai Bean Sprout Salad by Sue Lau | Palatable Pastime

Thai bean sprout salad is a light, spicy and refreshing salad made with fresh mung bean sprouts that can make an interesting side to a stir-fry or curry.