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Thai-Style Green Beans

Thai for two, anyone? Peanut butter, soy sauce and hoisin sauce flavor this quick, fabulous bean dish.—Candy McMenamin, Lexington, South Carolina
  • 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
  • Optional: Minced fresh cilantro and chopped dry roasted peanuts


  • In a small bowl, combine the soy sauce, hoisin sauce, peanut butter and red pepper flakes; set aside.
  • 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 sauce; toss to coat. Sprinkle with cilantro and peanuts if desired.
Nutrition Facts
1 cup: 168 calories, 12g fat (1g saturated fat), 0 cholesterol, 476mg sodium, 14g carbohydrate (3g sugars, 4g fiber), 5g protein.

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Average Rating:
  • Katy's mom
    Jan 3, 2021

    We didn't care for this dish, mostly because the other ingredients overpowered the flavor of the green beans. Also, three minutes isn't long cook fresh green beans. They will taste like grass! Forget the "tender-crisp" idea that somehow got popularized, and cook them until they are fork tender (but not mushy). They will taste so much better...

  • Jason
    Oct 22, 2019

    I picked fresh green beans out of our garden and cooked in a wok on the gas stove. I quadrupled the recipe for the size of my family. I found the sauce to be VERY salty - I'd recommend half the soy sauce ( I used Braggs Liquid Aminos). Overall though a very good recipe!

  • Dkawaller
    Aug 12, 2017

    These beans were very tasty. I ended up cooking the beans twice as long and they were still crisp. Used cilantro and really like the flavor.

  • peacharmadillo
    Oct 24, 2016

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

  • cece555
    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
    Jun 27, 2015

    so tasty!

  • jmkasprak
    Jan 14, 2014

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

  • jagiwar
    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!

  • Marjade
    Aug 13, 2011

    No comment left

  • firsttimegrandma
    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.