Green Beans with Thai Chiles and Peanuts Recipe
Green Beans with Thai Chiles and Peanuts
This warm, green bean salad is inspired by the flavors of Pad Thai, the beloved stir-fried noodle dish. Crunchy green beans meet a sweet-and-sour, savory dressing, spicy chiles, toasted peanuts, and fresh herbs. It makes a standout addition to any feast.
- 1 tablespoon kosher salt
- 2 pounds green beans, trimmed
- 2 tablespoons vegetable oil
- 1 head garlic, peeled and rough chopped (about 1/4 cup)
- 1 bunch green onions, white and green parts, slivered and cut into 1-inch pieces
- 2 Thai chiles, thinly sliced
- 1/2 cup pad Thai sauce
- 1 tablespoon red chile paste (such as sambal oelek), plus more to taste
- 1 tablespoon fresh lime juice, plus more to taste
- 8 ounces mung or soy bean sprouts
- 1/2 cup roasted peanuts, rough chopped
- 1/2 cup cilantro, rough chopped
- 1/2 cup Thai basil leaves, roughly torn
- Bring a large pot of water to boil. Add 1 tablespoon salt. Fill a large bowl with ice water and set aside.
- Add green beans to boiling water and cook until crisp-tender, about 2 to 3 minutes. They should turn bright green but retain their crunch. Use a slotted spoon or mesh spider to transfer beans to bowl of ice water. Once cool, drain and pat dry with clean towel. Set aside.
- Preheat a wok or large skillet on medium heat. Add 2 tablespoons vegetable oil. Add garlic, green onions, and chiles. Stir and cook until fragrant. Add pad Thai sauce, bring to simmer, and add a squeeze of lime juice, to taste.
- Add green beans to wok. Increase heat to high. Toss beans to coat and heat through. Turn off heat. Add bean sprouts and toss. Transfer to a large serving platter. Top with peanuts and fresh herbs.
- Cook’s Tips:
- Do Ahead: Blanch green beans and make sauce up to 1 day in advance; chill. To serve, heat sauce and resume with step 4.
- Ready-made Pad Thai sauce can be purchased in jars or pouches.