Thai Green Beans
on Aug 18, 2019, Updated Aug 23, 2025
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These Thai Green Beans are the kind of side dish that disappears fast. Fresh green beans are stir-fried until crisp-tender, then tossed with a savory, slightly garlicky, slightly spicy sauce that makes every bite pop. They’re fast, they’re easy, and they brighten up an Asian-inspired meal.
In less than 15 minutes you get crisp-tender green beans coated in a slightly spicy sauce that goes with everything from Vietnamese Garlic Noodles to Mongolian Beef. They definitely don’t play second fiddle to the entrée, though; they pack a ton of savory flavor.
These Thai Green Beans are perfect alongside Thai Chicken Thighs, Pad Thai, Thai Salmon, Hoisin Shrimp, and Stir-Fried Chicken with Lemongrass. The recipe is vegan, so suitable for all meatless diets, but if that’s not a concern, try fish sauce instead of the soy sauce.
What's In This Post?
Thai Green Beans: String beans turn into a very exciting side dish when sauteed up with some Southeast Asian seasonings and topped with crunchy chopped peanuts.
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Green Beans with Thai Flavors
Hot, sour, salty, and sweet are the flavors that make up Thai and other Southeast Asian food, often used all in one dish, rolling around with each other like frisky puppies. Sometimes one flavor takes center stage, sometimes not all four are in play, but these contrasting tastes are what make this cuisine so eternally interesting.
This recipe is a delightful balance of those flavors: salty peanuts and soy sauce, spicy ginger, garlic, shallots, and hot pepper flakes, a bit of sweet sugar, and a little citric note from the lemongrass. While I like green beans and cook them often, I don’t tend to think of them as exciting. These green beans are truly exciting!
How to Prepare Lemongrass
Lemongrass is becoming easier to find, and it can be placed in different areas of the supermarket produce aisle — maybe near the ginger or the herbs. If you don’t see it, ask for it — it is pale and skinny and tends to hide.
To prepare lemongrass, make sure to remove the outer harder layers, the base of the bulb, and the tough top of the stalk. Then, mince it very finely, as it’s a woody little bit of produce and needs to be well broken down before using.
Ingredients
- Green beans – Discover tips for prepping and trimming fresh green beans.
- Soy sauce – Low-sodium soy sauce is a great choice because you can control the saltiness of the dish. You can sub in fish sauce, which is more traditional, and adds a salty, pungent flavor, but note that this dish will not be vegan/vegetarian any longer.
- Sugar – A hint of sweetness is often found in Thai dishes.
- Red pepper flakes – For a subtle spiciness, just a little bit does the trick.
- Lemongrass – Gives the dish a nice citrusy-slightly tart zing.
- Shallots – Adds an oniony flavor.
- Ginger – Minced ginger is a key ingredient in this recipe, bringing some warm, spicy heat. Learn a great hack for peeling fresh ginger!
- Garlic – Mince the garlic finely so it blends in with everything else.
- Peanuts – Completely optional (check for allergies!), and your choice of salted or unsalted. Chop the peanuts, then add them as a garnish for a little crunch.
How to Make Thai Green Beans
- Make the sauce: Mix the soy sauce, sugar, red pepper flakes, and 1/4 cup water.
- Sauté: Cook the lemongrass and shallots for 3 minutes until they begin to soften. Add the green beans, season with salt, pepper, and sauté for 2 minutes. Add the ginger and garlic, and stir in the soy sauce mixture.
- Simmer: Cover the pan and steam for 3 more minutes, until the green beans are crisp-tender. Uncover and stir until most of the liquid has been absorbed and the beans are tender and glazed.
- Serve: Sprinkle with the peanuts, if using, and serve hot or warm.
What to Serve With Thai Green Beans
More Asian-Inspired Veggie Side Recipes
- Blistered Green Beans with Miso Butter
- Asian Kohlrabi and Apple Slaw
- Kimchi Brussels Sprouts
- Soy-Glazed Sugar Snap Peas
- Simple Stir-Fried Vegetables
Also, this: Great Green Bean Recipes for Dinner
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Thai Green Beans (Vegetarian/Vegan)
Ingredients
- 1 tablespoon soy sauce
- 1 teaspoon sugar
- ½ teaspoon red pepper flakes
- 2 tablespoons vegetable oil (canola or peanut oil)
- 2 stalks lemongrass (outer layers peeled, top few inches and bottom trimmed, and finely minced)
- 4 shallots (halved and thinly sliced; about 1/2 cup)
- 2 pounds green beans (trimmed)
- Kosher salt and freshly ground black pepper (to taste)
- 1 tablespoon minced ginger
- ½ teaspoon minced garlic
- ¼ cup chopped peanuts to serve (salted or not; optional)
Instructions
- Mix together the soy sauce, sugar, red pepper flakes, and 1/4 cup water in a small bowl.
- Heat the oil in a large skillet with a lid. Add the lemongrass and shallots and sauté for 3 minutes until they begin to soften. Add the green beans, season with salt (lightly!) and pepper, and sauté for 2 minutes. Stir in the ginger and garlic and stir for one more minute. Stir the soy sauce mixture again and add it to the pan.
- Cover the pan and steam and simmer for 3 more minutes, until the green beans are crisp-tender. Remove the lid and stir for another minute or two until most of the liquid has been absorbed and the beans are just tender and glazed with the sauce. Sprinkle with the peanuts, if using, and serve hot or warm.
These green beans are so yummy. We had a Thai potluck and these were a hit! Good to add to any meal as a side dish. I used lemongrass paste as it was the only option at my local grocery. I will be making these again whether my menu is Thai or not. With the chopped peanut garnish and the bright green color, they give a nice presentation.
These were nice and crunchy with good flavor, and quite pretty; just like the photo on the website!
so hapy to hear!