Grilled Thai Green Bean Salad

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Here we bring you the summer retreats that make your long days a good deal delightful with this yummy food. A little addition in cooking style, a punch of spice here and a sight on your plate there is whats fascinating about food. After all food is what is important for us to live; needs a whole lot attention to delight our tongues each day.

This Grilled Thai Green Bean Salad is a delight that bring us our Knick-Knack beans in an outstanding manifestation possible. “Chah”; slow guys, there’s more to this magical recipe; the grilling of all sought of delights (ingredients) to make it taste like one of your restaurant dishes.

How much time it will take:

Preparation Cooking Total

15 minutes


30 minutes


45 minutes

Ingredients for Grilled Thai Green Bean Salad:

Ingredients Quantity
Finely chopped Serrano chillies (seeds and ribs removed) 2-3 units
Pressed garlic 4 cloves
Fresh lime juice ½  cup
Sugar ¼ cup
Soya sauce 2 tbsp
Kosher salt 1 tsp
Vegetable oil 1 tbsp, more for grill
Tofu 1 unit (14 ounce)
Trimmed beans (green and wax beans) 1 pound
Thinly chopped ripe firm mango 1 unit
Thinly sliced carrot 1 small unit
Cilantro ½ cup coarsely chopped and 1 tbsp leaves
Skin removed, quarter cut ,avocados 2 units (ripened)
Chopped salted roasted peanuts 2 tbsp
Lettuce with separated leaves (for wrapping) 1 small head
A grill pan To cook

How to make Grilled Thai Green Bean Salad | Recipe:

  • Whisk chilles, 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; for about 8 minutes. If using grill pan, cook beans directly on pan, tossing occasionally, until well charred and cooked; for about 10 minutes.
  • Remove tofu from marinade, and transfer to a plate dry it. Now 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 left over 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.
  • Serve the delight and savor the Thai.

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About Tamana Khullar 141 Articles
I am 20 and I am precocious. I live in the duality of melancholy and enthusiasm. I aspire Reading almost anything and Writing almost all my currents on a good pondering day . My thoughts are on the move all time, I love to keep thinking and keep working on new things, almost anything that comes my way. A good move and inspiration is all I need.

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