Thai-Style Green Beans Recipe
Thai-Style Green Beans Recipe photo by Taste of Home
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Thai-Style Green Beans Recipe

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4.5 8 13
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Two for Thai, anyone? Peanut butter, soy and hoisin sauce flavor this quick and fabulous bean dish from Lexington, South Carolina’s Candy McMenamin.
TOTAL TIME: Prep/Total Time: 20 min.
MAKES:2 servings
TOTAL TIME: Prep/Total Time: 20 min.
MAKES: 2 servings


  • 1 tablespoon reduced-sodium soy sauce
  • 1 tablespoon hoisin sauce
  • 1 tablespoon creamy peanut butter
  • 1/8 teaspoon crushed red pepper flakes
  • 1 tablespoon chopped shallot
  • 1 teaspoon minced fresh gingerroot
  • 1 tablespoon canola oil
  • 1/2 pound fresh green beans, trimmed
  • Minced fresh cilantro and chopped dry roasted peanuts, optional

Nutritional Facts

1 cup: 168 calories, 12g fat (1g saturated fat), 0 cholesterol, 476mg sodium, 14g carbohydrate (3g sugars, 4g fiber), 5g protein.


  1. In a small bowl, combine the soy sauce, hoisin sauce, peanut butter and red pepper flakes; set aside.
  2. In a small skillet, saute shallot and ginger in oil over medium heat for 2 minutes or until crisp-tender. Add green beans; cook and stir for 3 minutes or until crisp-tender. Add reserved sauce; toss to coat. Sprinkle with cilantro and peanuts if desired. Yield: 2 servings.
Originally published as Thai-Style Green Beans in Cooking for 2 Summer 2006, p33

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peacharmadillo User ID: 3329993 255880
Reviewed Oct. 24, 2016

"Had to use ground ginger and onions in place of shallots- still spectacular flavor!"

cece555 User ID: 8468447 230478
Reviewed Jul. 31, 2015

"The Hoisin sauce seemed out of place to me in this dish. The dish was too sweet for me, and it tasted more like Chinese food than Thai food. I made this dish to supplement some Thai carry-out, and it didn't go. If I were to make this again, I'd cut back on the Hoisin (or find a substitution), and/or I'd eat it with the rice, as opposed to serving it as a side dish the way I did. I think adding meat would have been good too. I was just reading on BuzzFeed that they suggest using Hoisin sauce with meat (rather than vegetables), and I think I agree.

Also, I used Skippy peanut butter, and I think that was a mistake. It just made the dish all the sweeter. Next time, I'd use an all-natural, no-sugar-added peanut butter."

cbenne12 User ID: 7424916 228631
Reviewed Jun. 27, 2015

"so tasty!"

jmkasprak User ID: 2880256 137538
Reviewed Jan. 14, 2014

"Hubby liked this recipe. I wasn't wild about it."

jagiwar User ID: 7242821 69738
Reviewed Apr. 27, 2013

"Really enjoyed this made a perfect side with vegan Thai pineapple fried rice, and provided a use for the vegetarian hoisin sauce that has been languishing in my pantry. Salty, sweet, crispy, spicy; in the tradition of Thai cooking, this recipe has it all. Thanks so much; will definitely make again!"

firsttimegrandma User ID: 3568125 69727
Reviewed Mar. 7, 2011

"I thought this was good. I love Mala String Beans when we go out for Chinese food. Can't quite figure out what makes it so special. Tonite we added chicken to this, also rice, also the peanuts. It still needed some zing. Perhaps next time we will add jalapeno peppers to it for some spice."

Summy User ID: 1386846 85004
Reviewed May. 26, 2010

"This is a pretty classic Thai style recipe, with the exception of the cilantro. I don't know if it's because I'm from the Southwest, but cilantro is something I connect with Mexican food. It has a flavor all its own. But, oh yeah baby, you gotta add the chopped dry roasted peanuts to this one. Yummy!"

nfecht24 User ID: 4392188 109805
Reviewed Sep. 7, 2009

"I tried this based on the positive reviews and yuck! I did not like the combination of ingredients in the sauce - the taste was odd and overpowering and the consistency of the sauce with the green beans was odd."

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