Tender crisp Thai green beans with peanut sauce can be made as mild or as spicy as you like – in under 15 minutes!
Thai Green Beans
My friend Charlie shared this recipe with me and I immediately put it on my list to try. I’m glad I did! It was a hit with the whole family.
These green beans are slightly tender, but are still crisp enough for a satisfying bite. And when you’re combining the savory flavors of sesame oil, peanuts, and fresh ginger with the spicy sweetness of Sriracha hot sauce, it’s bound to be a hit.
Spicy Peanut Sauce
My family enjoys a good bit of heat with some dishes and this one is even more popular when I double or triple the Sriracha. So, if you’re a fan of the heat, feel free to go crazy with it. It works really well and the extra heat remains balanced by the other flavors in the sauce.
If your family is like ours (a house divided with regard to crazy heat levels), just serve these green beans with extra hot sauce on the side. My guys generously drizzled additional Sriracha over their own green beans.
Easy Thai Peanut Sauce
You’ll need these ingredients to make this recipe:
- Toasted sesame oil
- Soy sauce, preferably low sodium
- Peanut butter
- Fresh ginger, grated
- Rice wine vinegar
- Sriracha hot sauce
- Water
To make the sauce combine all of the ingredients in a small bowl or measuring cup. Whisk well to combine, so that the peanut butter is fully incorporated into the sauce.
Thai Green Beans Recipe
- Toasted sesame oil
- Green beans, ends trimmed and rinsed
- Kosher salt
Prepping the green beans is even easier than the sauce itself. First, warm the sesame oil in a large skillet over medium heat. Add the green beans, toss to coat, add two tablespoons of water, and cover the skillet with a lid.
Let the green beans cook for 8 minutes, reducing the heat to maintain a low simmer. Stir the beans occasionally and continue cooking until the green beans have begin to soften; they should be slightly tender, but still crisp.
While the green beans are cooking, prepare the sauce. When the green beans are almost done, add the garlic, toss to coat, and stir fry for an additional 30 seconds until fragrant.
As soon as the green beans are tender crisp and the garlic is fragrant, add the sauce and stir to coat. Simmer the green beans with the sauce for an additional minute or two, just until the sauce thickens and coats them.
Finally, taste the result and adjust seasonings or add salt, as needed. Add more Sriracha, if desired; my boys like to add extra Sriracha to their plates.
Asian Stir Fry Green Beans
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Thai Green Beans
Ingredients
- 1 tablespoon toasted sesame oil divided
- 1 pound green beans ends trimmed & rinsed
- 2 cloves garlic minced
- 1 tablespoon low sodium soy sauce
- 2 tablespoons peanut butter
- 1 teaspoon grated fresh ginger
- 1 teaspoon rice wine vinegar
- 1 tablespoon Sriracha hot sauce
- ¼ cup water
- kosher salt as needed, adjust to taste
Instructions
- In a large skillet over medium heat, warm ½ tablespoon sesame oil. Add the green beans and toss to coat. Add 2 tablespoons water and cover with lid. Cook for 8 minutes, reducing the heat to maintain a low simmer.
- Stir the beans occasionally and continue cooking until the green beans have begin to soften, and are tender crisp. When the green beans are almost done, add the garlic and toss to coat. Stir fry an additional 30 seconds until fragrant.
- While the green beans are cooking, prepare the sauce. In a small bowl or measuring cup, combine the remaining ½ tablespoon sesame oil, soy sauce, peanut butter, ginger, vinegar, and hot sauce, and water. Whisk well to combine, making sure the peanut butter is fully incorporated.
- When the green beans are tender crisp and the garlic is fragrant, add the sauce and stir to coat. Simmer for an additional minute or two, just until the sauce thickens and coats the green beans. Taste and adjust seasonings or add salt, as needed. Serve with additional Sriracha, if desired.
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