Thai Green Beans

If spicy green beans are a go-to dish when you hit your favorite Thai restaurant, we’re here to report that you can actually make them any night of the week. These Thai green beans deliver the addictive sweet-salty-nutty punch you’d expect from your favorite Thai food, but in a vegetable dish that takes all of 10 minutes to pull together. The peanut butter melts into the soy and hoisin sauces, creating a glossy coating that clings to each bean. Meanwhile, fresh ginger and shallots sizzle in the pan, filling your kitchen with their warm, aromatic scents. A scatter of crushed red pepper flakes keeps things lively without overwhelming the other flavors.

What makes this recipe so weeknight-friendly is its simplicity: You whisk together a simple sauce while your aromatics cook, then everything comes together in one skillet. The green beans stay crisp-tender rather than mushy, maintaining their snap against the silky peanut sauce. Finish them with a handful of chopped roasted peanuts and fresh cilantro if you’re feeling fancy—though honestly, these beans are excellent even without the garnish.

Ingredients for Thai Green Beans

• Reduced-sodium soy sauce: Soy sauce provides the savory, umami backbone of the sauce while keeping salt levels in check. It adds depth that complement the sweet and nutty elements.
• Hoisin sauce: Sweet, tangy and slightly spicy, hoisin is a thick Chinese condiment that brings complexity and a glossy coating to the beans. It’s one of the best Asian sauces to keep on hand.
• Creamy peanut butter: Peanut butter acts as both a flavoring and thickening agent, creating a rich, nutty sauce that clings beautifully to the green beans. Its creamy texture helps bind the other sauce ingredients together.
• Crushed red pepper flakes: A small amount of crushed red pepper flakes delivers gentle heat that adds dimension and wakes up the palate without making the dish too spicy.
• Shallots: Milder and sweeter than regular onions, shallots add aromatic depth when sauteed.
• Fresh gingerroot: Bright, peppery and slightly sweet, ginger adds an essential warming note that’s characteristic of many Asian cuisines.
• Canola oil: This neutral-flavored oil provides the fat needed to saute the aromatics and prevent sticking. Its high smoke point makes it ideal for the quick, high-heat cooking method used here.
• Fresh green beans: Crisp and sweet green beans serve as the perfect canvas for the bold Thai-inspired sauce. Their sturdy texture holds up well to quick cooking, maintaining a satisfying snap.
• Minced fresh cilantro (optional): Fresh and citrusy cilantro adds a bright herbal note that cuts through the richness of the peanut sauce. Its distinctive flavor provides an authentic finishing touch to this Asian-inspired dish.
• Chopped dry-roasted peanuts (optional): Crunchy peanuts complement the peanut butter in the sauce, adding textural contrast to the tender beans. They provide extra protein, making the dish feel more substantial.

Directions

Step 1: Make the sauce

In a small bowl, combine the soy sauce, hoisin sauce, peanut butter and red pepper flakes. Set the sauce aside.

Step 2: Cook the aromatics and green beans

In a small skillet, saute the shallot and ginger in oil over medium heat for two minutes or until they’re crisp-tender. Add the green beans, and cook and stir them for three minutes or until they’re crisp-tender. Add the sauce and toss to coat the green beans. Sprinkle them with cilantro and peanuts if desired.

Thai Green Beans Variations

• Try different vegetables: Swap the green beans for snap peas or asparagus. These will absorb the sauce beautifully while offering somewhat different textures and flavors.
• Make it protein-packed: Add cubed tofu, shrimp or thinly sliced chicken during the last few minutes of cooking. The protein absorbs the savory peanut sauce, transforming this side dish into a complete meal.
• Switch up the nut butter: Use almond butter or cashew butter in place of peanut butter for a different nutty flavor profile. Sunflower seed butter works well, too, especially if you’re cooking for someone with nut allergies.
• Boost the spice: Add a teaspoon of Sriracha, sambal oelek or another chili sauce to the sauce mixture for more pronounced spice. You can also include sliced fresh Thai chili peppers when sauteing the aromatics.
• Add extra umami: A tablespoon of fish sauce added to the other liquids brings an even more classic flavor to Thai green beans.

How to Store Thai Green Beans

Store leftover Thai-style green beans in an airtight container in the refrigerator as soon as they’ve cooled to room temperature. The flavors will meld and intensify as they sit, though the green beans will lose some of their crisp texture over time. For best results, store the optional peanut and cilantro garnishes separately and add them fresh when you’re ready to serve the leftovers.

How long do Thai Green Beans last?

Thai-style green beans will last for three to four days in the refrigerator in an airtight container.

Thai Green Beans Tips

Can you use frozen green beans for this recipe?

Yes, you can use frozen green beans for this recipe. Just make sure to thaw and thoroughly pat them dry before cooking them, as excess moisture can make the sauce watery and prevent the beans from achieving that desirable crisp-tender texture. Frozen beans may cook slightly faster than fresh ones, so keep an eye on them and reduce the cooking time by a minute or two if necessary.

What can you serve with Thai green beans?

Thai-style green beans are a natural match for Asian-inspired proteins like teriyaki chicken, miso salmon or crispy tofu with black pepper sauce. Serve them alongside steamed jasmine or brown rice to soak up the flavorful peanut sauce.