Thai Green Bean Salad

November 28, 2018

Author Notes:

I love the acid and salt of this classic Thai salad as a quick and easy side. The idea to tenderize the green beans and avoid the large mortar and pestle is an hack from a January 2012 recipe in Bon Appetite; the rest is my own and should allow a home cook to make the salad quickly with minimal prep work or overly exotic ingredients. I use sriracha, but you can leave it out entirely or increase to your liking. I chose parchment paper over the traditional plastic bag when bruising the beans and crushing the peanuts because it's compostable and one less bag in a landfill. The bottom sheet is also convenient to just lift and cradle the ingredients straight into the bowl. This is best chilled for 20-30 minutes, but can be served immediately. Allowing the salad to sit permits the the acid of the dressing to penetrate and pickle the beans. Enjoy!

Gregory Lopez

Serves: 4
Prep time: 20 min


  • 1/2 teaspoon sriracha sauce
  • 2 teaspoons garlic paste
  • 2 tablespoons brown sugar
  • 2 tablespoons Thai fish sauce (nam pla)
  • 1 juice of one medium lime
  • 1/4 teaspoon peanut oil
  • 8-10 ounces fresh green beans or Thai long beans, cut 1-1/2" - 2"
  • 1/4 cup dry roasted, unsalted peanuts
  • 8-10 Cherry tomatoes, quartered
In This Recipe


  1. Add the sriracha, garlic paste, fish sauce, brown sugar, lime juice, and peanut oil to a large bowl and whisk to combine. Dip a piece of green bean into the dressing and taste for heat and acid and add more lime or sriracha to taste.
  2. Place the green beans between two sheets of parchment paper in a single layer - if necessary do this in batches. Using the mallet (smooth) face of a meat tenderizer, bruise the beans (do not crush or pulverize them). Add to the bowl with the dressing. Use the same parchment and technique to crush the peanuts and add them to the dressing with the tomatoes.
  3. Toss and serve. Enjoy!

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