Thai Green Bean Salad Recipe

I absolutely adore this Thai Green Bean Salad because it’s a perfect blend of vibrant flavors and textures, all with that irresistible umami kick from the fish sauce and soy sauce. Plus, the fresh cilantro and crunchy roasted peanuts elevate the whole dish, making it not just a salad but a culinary adventure in every bite.

I enjoy making meals that are as delicious as they are good for my family and me, and this Thai Green Bean Salad is a perfect case in point. It’s got crispy green beans, sweet cherry tomatoes, and a tangy dressing made from lime juice, soy sauce, and fish sauce.

This meal, served warm or at room temperature, is light and satisfying. And oh, those roasted peanuts!

They add a crunch that’s downright addictive. Finished with some cilantro leaves and served alongside a seared pork chop, this is a meal I feel good about.

Ingredients

Green beans: They are abundant in fiber and various vitamins, and they add a remarkable crunchiness.

Garlic: Contributes depth and warmth, and has antimicrobial qualities.

Soy sauce imparts an umami flavor with salty depth.

Lime Juice: Boosts bright, zesty flavor and helps with digestion.

Fish Sauce: Imparts potent, savory notes and salty depth.

Sugar Palm: Balances flavors with delicate sweetness.

Spicy heat and metabolism boost from red chili.

Tomatoes: Juicy eruptions of tangy antioxidant goodness.

Crunchy-textured peanuts, roasted to perfection and providing a protein-packed punch.

Ingredient Quantities

• 200g fresh green beans, trimmed
• 1 tablespoon vegetable oil
• 2 cloves garlic, minced
• 1 tablespoon soy sauce
• 1 tablespoon lime juice
• 1 teaspoon fish sauce
• 1 teaspoon palm sugar (or brown sugar)
• 1 small red chili, sliced (optional for heat)
• 50g cherry tomatoes, halved
• 2 tablespoons roasted peanuts, roughly chopped
• Fresh cilantro leaves for garnish

Instructions

1. In a large pot, bring salted water to a boil. Add the green beans and cook for about 3 minutes. Allow the beans to cook until they are tender-crisp. Drain the beans, but be sure to not drop any into the sink. Immediately transfer the beans to a bowl of ice water; this will stop the cooking and allow the beans to retain their bright green color. Drain the beans again and set aside.

2. In a small saucepan, warm the vegetable oil over medium heat. Incorporate the minced garlic and sauté for around 30 seconds until aromatic, taking special care not to allow it to scorch.

3. In a small bowl, combine the soy sauce, lime juice, fish sauce, and palm sugar, mixing them together so that the sugar dissolves completely. Adjust the seasoning to taste if necessary.

4. If you want a milder dressing, remove the seeds from the small red chili, then slice it and add it to the dressing mix.

5. In a mixing bowl that’s large, combine the blanched green beans, the halved cherry tomatoes, and the dressing that you prepared. Toss the vegetables with the dressing to ensure everything is nicely coated and the flavors are distributed evenly.

6. Into the green bean mixture add the garlic that has been sautéed along with any leftover oil from the pan.

7. Add the roughly chopped roasted peanuts to the mix for an added crunch and texture.

8. Place the salad in a serving dish—or keep it in the mixing bowl, if you prefer that presentation.

9. Enhance appearance and taste with fresh cilantro leaves.

10. Reap the benefits of a cooling counterpoint to your main dish with your glorious Thai Green Bean Salad! The next time you serve it, do not wait; take this very moment you find yourself in to serve it to its full potential—as a neighboring dish that caters to the flavor and temperature contrasts your taste buds seek.

Equipment Needed

1. Large pot
2. Small bowl
3. Large mixing bowl
4. Small saucepan
5. Serving dish (optional)
6. Colander or strainer
7. Bowl for ice water
8. Knife
9. Cutting board
10. Wooden spoon or spatula

FAQ

• What type of green beans should be used?This salad is best with fresh, crisp green beans, so we don’t recommend using frozen or canned beans here.
• Can I use another type of sugar?If palm sugar cannot be found, it can be switched out for brown sugar, which offers a like sweetness.
• Is there an alternative for fish sauce?Soy sauce can be increased or use a substitute for similar umami flavor.
• How can I adjust the heat level?If a milder heat is desired, remove the seeds from the chili, or skip the chili altogether for a non-spicy version.
• Can the salad be prepared in advance?Make the dressing and ingredients separately, mixing them just before serving to keep them fresh.
• What can I use instead of peanuts for a nut-free option?Toasted sunflower seeds or roasted chickpeas make excellent substitutes for peanuts. They have a similar crunch and can be used in recipes where you would typically find peanuts.
• Is cilantro necessary, or can it be replaced?Cilantro contributes a lovely herby aroma, but you can substitute fresh basil or mint.

Substitutions and Variations

Vegetable oil: For a different flavor, substitute with peanut oil or sesame oil.
Tamari can be used for a gluten-free alternative to soy sauce, while coconut aminos can replace it for a completely soy-free option.
Fish sauce: Substitute soy sauce or tamari for a vegetarian alternative, though the flavor will be different.
Palm sugar: If you don’t have any palm sugar, you can substitute with brown sugar or coconut sugar for a similar sweetness.
Dried red chili: Use dried red chili flakes or omit entirely if you prefer no heat.

Pro Tips

1. Blanching Technique To enhance the bright green color and crisp texture of the green beans, ensure that your ice water bath is really cold. Add plenty of ice to the water before adding the beans to stop the cooking process immediately.

2. Garlic Aroma Sauté the garlic on medium-low heat rather than medium to avoid the risk of it scorching. This allows the garlic to infuse the oil with its aroma slowly, enhancing the depth of flavor in your dish.

3. Balance the Dressing Taste the dressing after mixing the soy sauce, lime juice, fish sauce, and sugar. Adjust the balance by adding more lime juice for acidity, sugar for sweetness, or fish sauce for a deeper umami flavor.

4. Spice Control If you enjoy more heat, consider leaving the seeds in the red chili or adding an additional chili. Conversely, for a milder version, deseed the chili completely or omit it altogether.

5. Peanut Garnish Enhancement Lightly toast the roasted peanuts in a dry skillet before chopping. This will enhance their nutty flavor and add an extra layer of crunch to the salad.