Which sprouted vegetable is typically used in Pad Thai?

The sprouted vegetable typically used in Pad Thai is bean sprouts.

Usually mung bean sprouts, they bring a crisp, juicy contrast to the soft rice noodles and cooked ingredients. Cooks may stir them briefly in the wok or add them near the end so they retain some crunch. They are also commonly served raw or lightly cooked on the side.

Bean sprouts are one part of Pad Thai’s broader mix of noodles, egg, tofu, seafood or meat, sauce and garnishes. Green onions or garlic chives, lime wedges, crushed peanuts and chili are frequent companions, though recipes vary by region and restaurant.

Bamboo shoots, watercress and alfalfa sprouts can appear in other dishes, but they are not the standard sprouted vegetable associated with Pad Thai. Vegetarian versions may omit seafood while keeping the bean sprouts for texture and freshness.