Thai Green Bean Salad Food

CRUNCHY THAI SALAD

Steps:

• Cook the noodles as normal and prepare all the vegetables while the noodles are cooking. When they are done rinse under cold water and add to the salad.;
• Mix all of the ingredients together in a jam jar, shake and pour over the salad. Garnish with cashew nuts or sesame seeds.;

THAI GREEN PAPAYA SALAD

Steps:

• Whisk first 5 ingredients in medium bowl. Set dressing aside.
• Cook beans in medium saucepan of boiling salted water until crisp-tender, about 5 minutes. Rinse under cold water. Cut into 2-inch pieces. Using julienne peeler, peel enough papaya to measure 6 cups. Place in large bowl. Add tomatoes, cilantro, green onions, chile, and green beans. Pour dressing over; toss. Sprinkle peanuts over and serve.
• Ingredient tips:
• Palm sugar, fish sauce (nam pla or nuoc nam), dried shrimp, Chinese long beans, green papaya, and Thai chiles can all be found at Asian markets.

THAI-STYLE GREEN BEANS

Steps:

• 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.

THAI GREEN BEAN SALAD

Steps:

• For dressing, whisk together soy sauce, garlic, fish sauce, rice vinegar, lime juice and zest, brown sugar, and sriracha.
• Bring a pot of water to a boil and blanche beans for about 2 minutes, still crunchy and bright green. Shock in cold water.
• Combine red pepper, tomato, cilantro, basil, mint, and green beans. Toss with dressing and add black pepper to your liking. Let sit for at least 30 minutes for flavors to meld.
• Before serving, toss in peanuts, and garnish with green onion.

GRILLED THAI GREEN BEAN SALAD

Steps:

• Whisk chiles, garlic, lime juice, sugar, soy sauce, and salt in a small bowl. Pour half of sauce into a shallow dish; reserve remaining sauce. Add 1 Tbsp. oil to sauce in shallow dish and whisk to combine. Add tofu and gently toss; set aside to marinate.
• Prepare a grill for medium-high heat (or heat a grill pan over medium-high). If using grill, arrange beans in grill basket and place on hot grill. Cover and grill, turning once halfway through, until beans are lightly charred and crisp-tender, about 8 minutes. If using grill pan, cook beans directly on pan, tossing occasionally, until well charred and cooked through, about 10 minutes.
• Remove tofu from marinade, reserving marinade, and transfer to a plate; pat dry. Brush grill and tofu with oil and grill tofu, turning once halfway through, until lightly charred, 2-3 minutes per side. If using grill, be careful when turning, as tofu may stick. Transfer to plate and drizzle with reserved marinade.
• Toss beans, mango, carrot, and 1/2 cup chopped cilantro with reserved sauce. Transfer to a platter and arrange tofu and avocados alongside. Top with peanuts and 1 Tbsp. cilantro leaves. Arrange lettuce leaves on another platter. To serve, wrap tofu, avocado, and bean mixture in lettuce leaves.

ASIAN GREEN BEAN SALAD

Steps:

• Place green beans in a pot with water to cover; bring to a boil. Cook until tender, 6 to 8 minutes; drain.
• Combine green beans, sugar, soy sauce, oil, mirin, and sweet chile sauce in a bowl. Mix thoroughly. Cover with plastic wrap; refrigerate 30 minutes to 4 hours. Mix in sesame seeds.

WEGMANS THAI GREEN BEAN AND MANGO SALAD

Steps:

• Bring a large pot of water to boil. Add beans and cook until bite tender, about five minutes. Drain and rinse under cold water, tossing the colander until all the beans have been shocked and cooking has stopped. Drain well and set aside.
• Peel the mango and slice the fruit flesh off of the pit, as much along the vertical as possible. Discard pit and slice fruit into long narrow strips, echoing the shape of the green beans.
• Cut the top off of the bell pepper. Remove and discard the stem, core, and seeds. Slice the pepper in half along the vertical and use a paring knife to cut away the white pith. Slice the pepper, including the top, into long narrow strips.
• Peel the onion and cut in half along the vertical, reserving half for another use. Slice along the vertical into narrow thin strips.
• Rinse the cilantro leaves well. Pat dry and chop.
• In a medium bowl, combine mango, pepper, onion, and cilantro. Set aside.
• To make the dressing, whisk together fish sauce, lime juice, vegetable oil, sugar, salt, garlic, herb blend, and chili sauce in a small bowl. Fish sauce has a strong flavor. If you haven't worked with it before, start with a teaspoon or two, adding more to taste. Original recipe calls for Sriracha hot chili sauce.
• Add dressing to mango mixture; toss gently. Add beans and toss. Serve at room temperature.

THAI SHREDDED CHICKEN & RUNNER BEAN SALAD

Steps:

• Run a potato peeler down either side of the beans to remove any stringy bits. Cut into strips using a bean slicer, or on the diagonal into 2cm pieces. Cook the beans in simmering salted water for 4 mins or until tender but still bright green. Drain and put in a bowl with the chilli, shallots, lemongrass and ginger. Pull the chicken breasts into shreds using your fingers and add to the bowl.
• Make the dressing. Mix the coconut with the garlic, fish sauce, sugar, lime and chilli. Tear the mint and Thai basil over the chicken and toss everything together. Pile onto a plate and pour over the dressing. Serve with the lime to squeeze over and jasmine rice.