Whenever I make Pad Thai, I always have about a pound of bean sprouts to use up in a couple of days, before they go bad.
Usually, I make hot and sour soup, because I have things in the pantry to make it with. Like a can of bamboo shoots. Dried seaweed I can rehydrate in five to ten minutes. And diced tofu in the freezer, where I keep it for a quick pot of miso soup. I THOUGHT about making chop suey but, I didn’t have any protein thawed and limited time available, about half an hour.
Of course, summer rolls (the ones with the rice paper you have to soak) or egg rolls are a possibility too, but you have to plan ahead for them. And then there’s the frying with the latter.
What do YOU do with your bean sprouts if you buy them?
Cooking is Fun ... Really!! 
Lovely ways to use bean sprouts😀. Love pad thai😍
Thank you.
I don’t love commercially grown bean sprouts, so we just skip them.
Do you sprout your own? I used to sprout mung beans ages ago. 🙂
I’m a bit late here, sorry… but love this Thai salad: http://www.withaglass.com/?p=16497 It’s fabulous! (Now that you like coriander, you might add it too!). This being said, I often throw out half of the sprouts box…. it’s just too big for me and I usually am the only sprout eater at home 😦 I wish they were sold loose (like every fruit and vegetable, in my opinion).
I love pad thai but between the bean sprouts which go bad so quickly and the rice noodles which are too fragile to freeze, it’s not a dish I make as often as I’d like.
You can make a batch of egg rolls filled with bean sprouts … and they freeze afterward. Or sprout your own mung beans. 🙂