Recipe featured on In My Kitchen with Paula Podcast Show:
Eps 8 with Alison Kent: Thailand Travels and Kitchens in Castles
Shared by Alison Kent from: The Home Kitchen:
I get excited anytime I see a food I’ve never experienced before, so watching the “nonna’s” make this salad in rural
Thailand was a real treat.
Wing Beans - or Dragon Bean, Princess Bean, etc - are a tropical legume native to SE Asia that I definitely need to get
to know better. Apparently the ENTIRE plant is edible in some form - even the tuber.
While you can likely find Wing Beans at any Asian grocer, you could substitute Green - or any - Beans if necessary.
There are versions with added Chicken, Shrimp, Shredded Coconut etc, but this is as close to how I can recall it, and
how we ate it in Northern Thailand near the border of Laos - in it’s simplest, and I might add likely most delicious, form.
Wing Beans - or Green Beans, Yellow Beans, Asparagus, in slices or bias (angled) cuts
Chopped Shallot and Green Onion
Cilantro - and optional Mint, chopped
2:1 Lime Juice : Fish Sauce
Fine sliced Thai Chilis
Coconut Water from fresh coconut (to taste)
Palm Sugar (to taste)
Blanche Wing Beans in boiling salted water for 1 minute, then immediately run under cold water or place in ice bath.
Let dry, mix with remaining salad ingredients and toss with dressing. Serve at room temperature.