Thai Wing Bean or Green Bean Salad
A THAI-INSPIRED SALAD THAT COMES TOGETHER EASILY AND FULL OF THE THAI FLAVOR YOU LOVE.
This salad looks and tastes exotic but it actually requires minimal effort!
I know wing beans aren't the most common ingredient out there, so if you can't get your hands on them, this dish tastes equally good and authentic with green beans.
This salad can be served as a side dish or as a meal on its own. If you’re having it as a meal, make sure you add a good protein source too. We went with some cooked prawns but shredded chicken, pan-fried tempeh or boiled eggs all work really well!
If you’re serving it as a side dish, pair it with one of these flavorful Thai mains!
- Pad Kra Pao
- Thai Style Coconut Fish Curry
- Thai Fusion Curry Soup
- Tom Kha Gai (Thai Coconut Chicken Soup)
For the dressing, we recommend Ri's Red Chili Sauce. The flavors work really well with the Kaffir in the sauce.
- 200g wing beans or green beans
- 3 tbsp toasted coconut, shredded
- 3 tbsp roasted peanuts, crushed
- 1 small red onion, thinly sliced
- 1/3 cup mint leaves, chopped
- Protein of your choice - shrimp/shredded chicken/tempeh/boiled eggs
- 2 tbsp lime juice
- 1 tbsp tamarind pulp
- 1.5 tbsp fish sauce
- 2 tbsp Ri's Red Chili Sauce
- 3 tbsp coconut milk
- 1 clove of garlic, roughly chopped
- 1 Thai chili, chopped (optional)
- 2 Medjool dates, pitted and roughly chopped
- Heat your wok or deep pan on a medium flame and add oil.
- Once hot, add garlic and simmer for about 30 seconds.
- Next, add chili flakes and give everything a mix.
- Now add your Choy Sum stems along with some salt. They take longer to cook, so you’d want to give them at least 2-3 minutes of cook time before adding the leaves.
- Next, add in your leaves and some more salt. Give everything a good toss and cook for another 2 minutes. You will notice your veggies reduce in size, so plan accordingly if you are serving a bigger crowd.
- Turn off the stove, drizzle in some sesame oil, and give everything a nice mix.
- Taste and adjust salt and chili as preferred.