Look we all need to get our veggies in. It’s important for the bones, ya’ll.
I used to be really good about eating veggies at every meal but sometimes eggs and avocado toast call my name and then I eat chocolate for dessert and call it a day.
I’m only human.
I’m trying to be better though. Resident veggie lover Abra (AK’s brand manager) has a crazy love for spinach and has encouraged me to always keep a bag in the fridge at all times. Usually you can find me stuffing spinach into Tony’s morning smoothie when he’s not looking. It’s a win-win situation. He gets veggies in, I get the satisfaction of knowing I tricked him. Hehe.
Today I want to introduce you to a new fabulous way to cook your GREEN BEANS.
When I was a kid, I’d eat green beans straight from the can. You know the french style ones? Yeah it was weird but then again so were the 90s. Trippy with my can of beans.
These days I love fresh green beans getting all sauced up in some thai peanut goodness. They’re super simple to make and taste like a combination between peanut sauce and your favorite stir fry. Serve ’em with chicken, ground turkey burgers or just eat them for a snack.
You’re gonna love my super saucy beans. ENJOY! LIKE I SAID…
SUPER SAUCY. K BYE.
If you make this recipe, be sure to tag #ambitiouskitchen on Instagram or leave a comment below and rate this recipe. xo!
More healthy side dishes to try:
Maple Glazed Carrots with Goat Cheese & Pistachios
Spicy Maple Dijon Grilled Brussels Sprouts
Roasted Rainbow Veggies with Chipotle Honey Yogurt Dressing
Chopped Thai Kale Salad with Peanut Ginger Dressing
Saucy Stovetop Thai Green Beans
- For the green beans:
- 1/2 tablespoon toasted sesame oil
- 2 cloves garlic, thinly sliced
- 1 pound green beans, rinsed and ends trimmed
- For the sauce:
- 1 tablespoon reduced sodium soy sauce or coconut aminos
- 1/2 tablespoon toasted sesame oil
- 2 tablespoons creamy peanut butter
- 1 teaspoon freshly grated ginger
- 1 teaspoon rice wine vinegar
- 1/4 teaspoon red pepper flakes
- 1/4 cup water
- Salt, to taste
- To garnish: Green onion, sesame seeds and a tablespoon or two of cashews/roasted peanuts
Place a large skillet over medium heat. Add in 1/2 tablespoon sesame oil and garlic, saute for 30 seconds or until garlic is fragrant. Immediately add in green beans; stir frequently until beans are slightly golden brown, about 5-8 minutes.
While the beans are cooking, make the sauce: In a medium bowl, add soy sauce, sesame oil, peanut butter, ginger, vinegar, red pepper flakes and water. Stir to combine.
One green beans are cooked and slightly golden and al dente, reduce heat to low and pour sauce over the beans. Stir to coat the beans, then cover and simmer for a few minutes to allow the beans to continue cooking.
Taste and add salt, if necessary. Garnish with sliced green onion, sesame seeds and a tablespoon or two of cashews.
OoOOOOOoo kind of reminds me of Girl and the Goat’s green beans
Didn’t even think about that! YUM!
The recipe looks like a good one but the “silver?” serving dish is really unappetizing.
No need to eat the serving dish! The beans are delish 🙂
Omg, love your comment. SO true, focus on the important things!
I didn’t even notice the serving dish…
Oh wow, these green beans look absolutely delicious! Thai marinades are some of my favorites, especially if peanuts and soy sauce are involved!
I’m not like suuuuuper in love with green beans, but like you said: we gotta eat our greens. Definitely going to try these!
I love trying new ways to make green beans!! Need to try this!
I can’t WAIT to try this! I mean, peanut butter can do no wrong, so like, there’s no way this won’t be incredible
Right?! PB. On. Everything.
Might make this with broccoli also
Oh my gosh GREAT idea!
Wow! Quite interesting recipe. Will definitely try it. Thanks for sharing.
Fresh green beans are so good. I’ve always boiled my green beans so I will have to try just cooking them on the stovetop.
Aren’t they the best? I find that the stovetop makes them extra crunchy and flavorful!
Could this possibly be made on the grill by using a grilling pan and using foil if necessary? I am attempting to not use my house stove since it’s in the 90’s-100’s here in Savannah with humidity index it feels like 117. I am literally melting.
Absolutely! Sounds delicious. I would recommend using foil.
Just pinned. Love a peanut sauce on everything and a great way to make veggies tasty. Thank you,
Agreed! I hope you enjoy this one 🙂
I seriously can’t wait to try this recipe – I LOVE thai food and green beans are my favorite veg sooooo this is definitely happening asap.
I hope you try them out! I think you’ll love ’em 🙂
I’m dying to make these but what would you serve these with to make it a meal? Vegan meal preferred!
You could do some quinoa + chickpeas or tofu for grains and protein!
We have so many green beans from our garden. So excited to try this recipe! You can never go wrong with PB.
I hope you try + love this one! Perfect way to use up those green beans.
These green beans were amazing! Definitely love! I had them alongside salmon.
Ooooo I am making these for dinner tomorrow night! They look delish! Side note…i love canned green beans! No shame here 😊
I hope you love them! Ah the canned green beans…they do make me so nostalgic <3
Made these beans this afternoon, very flavorful and delicious. Could you suggest one of your vegan recipes to pair with it.
Glad you enjoyed! I think they’d be delicious with this chickpea thai green curry, and here are some other great vegan dinners.
Thank you for the recipes I’m so looking forward to making them. I will keep you posted on how they turn out. Congrats on your pregnancy. One thing we know for sure this is going to be one well fed little boy.
Please do – hope you find some you love. And thanks so much 🙂 he will definitely be eating well!
Love using this recipe to season my green beans.
WOW oh WOW. These are so tasty! I’m officially addicted to these. Thanks for sharing!
So glad you love them!
Made this yesterday and my husband has eaten all of them and is requesting another batch. Delicious! Thank you!
So happy to hear that!
Thai green beans
Thanks loved this recipe, I think you could even top it off with coriander. I ended up making my own peanut butter because I live in Sicily, I used red peanuts roasted them in a wok and wizzed . It made a fairly rough sauce, I also did 2 little chilies, super Umami round flavor. This is now going to be a repeat forever.
Perfect! Sounds delicious!
Just made these last night while we were out camping. I made the sauce a day ahead to save time and also having to bring all of the individual ingredients with me. The beans were devoured and earned rave reviews by my fellow campers.
Love that idea! So glad everyone enjoyed 🙂
I love these! Make them all the time. So flavorful and danggggg saucy!
So happy you love them!
This was delicious! I made a few modifications by accident: burned the beans by leaving the room with wok on high, but loved them like that; didn’t have PB but used PB powder and added peanut oil. Wonderful! (and I think the silver plate is gorgeous)
Whoops! I’m glad they still worked out well!
I made the green beans for a group get together and they were such a hit that I made them again. I love to make freezer meals for when we are busy during the week. I ended up velvetting 4lbs of chicken and quadrupled the recipe cooking in small batches. I also added a little more sauce for my added chicken. This recipe really is Amazing! This is my 2 year old daughter’s favorite meal, thanks!
Woohoo! So happy to hear that everyone loved them!!
Servied these last night and they were a big hit, everyone loved them.
Woohoooo! So glad to hear that 🙂
I was hoping to find other reviews. Mine looks nothing like the picture, instead coated with the peanut buttery sauce, so it’s got that brownish peanut butter look. Are they supposed to look like this?
Mine came out looking kind of different, but no less delicious, and that has NOT stopped me from making them 4 times in the last two weeks! I’ve had them for a lovely lunch with zero regrets and tonsss of satisfaction! Love it!
Oh ok, I’m so glad you’re loving them!! 🙂
Very easy to make and delicious. Put this with Thai Mango Chicken to add a savoury factor to your meal. The cashews give it a nice crunch. However, I think you can leave out the sesame seeds as the sesame oil is the part that adds the flavour. Didn’t have to adjust the recipe at all.
I made this last night to serve with a Thai salad (grilled skirt steak, water melon, cucumber and rice noodle – really delicious!). I made your recipe as written but then felt the peanut sauce was too watery so I added more of everything. I also added sriracha because you don’t get any heat from the dried pepper flakes unless you actually chomp down on one. I wanted the heat to permeate the whole dish. Next time, I think I’ll chop up a fresh Thai chili pepper. Fresh peppers bleed some heat and then you also get a bit of a bomb if you chomp down on a bit – adds to the thrill 🙂 I also had to add a little water to the pan to steam the beans because the garlic was in danger of burning. Next time, I’ll put the beans in very wet and cover the pan in the beginning so it gets a bit of a steam then finish it up stir frying with the lid off. I did love the recipe! My family will eat ANYTHING if it has peanut sauce on it! I will try with broccoli, as someone else suggested. Maybe asparagus? Eggplant is really good with peanut sauce.
Amazing! Glad this recipe was a hit and everyone enjoyed it 🙂
The sauce is to die for. I used natural peanut butter and thought it needed a touch of sweetness so I added some maple syrup after cooking. I had to walk away to stop snacking on them all before dinner.
Lol this are DELISH! Glad you are loving these as much as I do – totally hard to refrain from snacking on these 🙂