To be honest, I’m normally the last person to know who a popular YouTuber is, but, thanks to my boyfriend’s insistence that we have cable (for non-stop access to sports, apparently), I actually knew about Chef Pailin of Hot Thai Kitchen thanks to seeing her drool-worthy cooking show on Gusto. Of course, as a lover of Thai food and a budding fan girl, I was quick to accept an invite from Thai Kitchen Canada to meet and cook with her (so fun!) at the Thai Trade Centre.
Although the recipe we made together was a quick and easy Thai Tapioca Melon Dessert Soup, it was the Thai Wing Bean Salad that was served at lunch that really blew my mind. Thankfully, we were all sent home with the recipe, and I knew I needed to share it here.
If you’re interested in developing more of your authentic Thai cooking skills at home, this is a recipe that you won’t find on your average Thai restaurant menu and it’s sure to impress! This is the perfect salad to make on a hot summer day that you could easily enjoy for lunch or dinner. Serve it small portions for a crowd, or split it up into larger portions. The below recipe will serve 3-4 people. Keep reading for how to make it!
Chef Pailin’s Thai Wing Bean Salad Recipe
What You Need:
For The Salad
- 175 grams Wing Beans or green beans
- 3 tbsp dried shredded coconut
- 1 small chicken breast, cooked and shredded
- 6-8 shrimp, cooked
- 1/2 head shallots, thinly siced
- 1/3 cup mint leaves
- 3 eggs, medium-boiled
For The Dressing
- 1 large clove garlic
- 2-3 Thai chillies, to taste
- 1 heaping tbsp roasted peanuts, unsalted
- 2 tbsp lime juice
- 1 1/2 tbsp Thai Kitchen premium Fish Sauce
- 2 tbsp Thai roasted chili paste (nam prik pao)
- 3 tbsp Thai Kitchen Coconut Milk
- 1 tsp white sugar
What To Do:
- Blanch the beans in a large pot of salted boiling water. Refresh in ice bath to stop cooking then drain well. Slice wing beans into 1/4-inch slices crosswise. If using green beans, cut into 1-inch pieces on a bias.
- Toast the coconut by adding to a dry saute pan to set it over medium high heat. Stir constantly until it is dark brown and aromatic.
- Prepare the dressing in a mortar and pestle. Grind garlic and chillies into a paste. Add peanuts and grind into a coarse meal and transfer the mixture into a mixing bowl. Add lime juice, fish sauce, Thai chili paste, coconut milk and sugar; stir to dissolve the chili paste.
- Assemble the salad by adding the wing beans, chicken, shrimp, shallots, toasted coconut, and mint to the dressing; toss to mix and plate. top with medium boiled eggs.
Serve & Enjoy!
(Story by Editor-in-Chief, Gracie Carroll; photography by Josh Tenn-Yuk courtesy of Thai Kitchen Canada)