Wing Bean Salad (Yum Tuapu)

Recipe courtesy of Chef Pailin at Hot Thai Kitchen.


  • For The Salad
  • 175 gram wing beans or green beans
  • 3 tablespoon (45 milliliter) dried shredded coconut
  • 1 small chicken breast, cooked and shredded (Traditionally the chicken is poached, but you can bake it or use leftover chicken. Shred the chicken into strings similar to pulled pork)
  • 6-8 shrimp, cooked
  • 1/2 head shallots, thinly sliced
  • 1/3 cup (75 milliliter) mint leaves
  • 3 eggs, medium-boiled
  • For The Dressing
  • 1 large clove garlic
  • 2-3 Thai chilies, to taste
  • 1 heaping tbsp (15 mL) roasted peanuts, unsalted
  • 3 tablespoon (45 milliliter) lime juice
  • 1 1/2 tablespoons (22 milliliter) Fish Sauce
  • 2 tablespoon (30 milliliter) Roasted Red Chili Paste
  • 3 tablespoon (45 milliliter) Coconut Milk
  • 1 teaspoon (5 milliliter) white sugar


  • 1 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 ¼-inch (6 mm) slices crosswise. If using green beans, cut into 1-inch (2.5 cm) pieces on a bias.
  • 2 Toast the coconut by adding to a dry sauté pan set it over medium high heat. Stir constantly until it is dark brown and aromatic.
  • 3 Prepare the dressing in a mortar and pestle. Grind garlic and chilies 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.
  • 4 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.


(per Serving)