Green Beans with Thai Chiles and Peanuts
Serves 8
Ingredients
- 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)
Directions
- 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.
Nutrition
Amount Per Serving (based on 8 servings)- Calories: 190
- Fat: 9.0 g
- Saturated Fat: 1.5 g
- Trans Fat: 0.0 g
- Cholesterol: 0.0 mg
- Sodium: 620.0 mg
- Carbohydrates: 23.0 g
- Fiber: 6.0 g
- Added Sugars: 0.0 g
- Sugar: 13.0 g
- Protein: 6.0 g