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    Home » Recipes » All Recipes » Entrées » Long Bean Stir-Fry ผัดถั่วฝักยาว (pad tuafakyao)

    Long Bean Stir-Fry ผัดถั่วฝักยาว (pad tuafakyao)

    Published: Dec 12, 2014 · Modified: Jan 16, 2021 by Pailin Chongchitnant · This post may contain affiliate links

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    This long bean stir fry was always a favourite of mine when I was little. I've modified it a bit to better suit my adult taste buds 🙂

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    long beans

    Long Bean Stir-Fry ผัดถั่วฝักยาว (pad tuafakyao)

    ★★★★★ 5 from 2 reviews
    • Author: Pailin Chongchitnant
    • Yield: Serves 3
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    Ingredients

    • 350 g long beans or French green beans, cut into 2 inch pieces
    • 4 cloves garlic, chopped
    • 1 Tbsp oyster sauce
    • 1 Tbsp soy sauce
    • 1 tsp Golden Mountain sauce or Maggi Seasoning (or sub extra soy sauce)
    • 1 tsp shrimp tomalley (“shrimp paste”), optional
    • 1 ½ tsp sugar
    • ¼ tsp white pepper
    • ¼ - ½ cup water
    • 1 salted duck egg

    Ingredients and Kitchen Tools I Use


    Instructions

    In a small bowl mix together oyster sauce, soy sauce, Golden Mountain Sauce, and shrimp paste, if using.

    Cut the salted duck egg in half through the shell. Using a spoon cut one half of the egg yolk into chunks and then scoop out the chunks. Scoop out the other half in one piece and slice into wedges.

    In a wok, sauté garlic in a little vegetable oil until it starts to turn golden brown. Add the beans and toss quickly. Add about ¼ cup of water, the sauce mixture, sugar, and white pepper; stir until the beans are done to your liking, adding more water if needed.

    When done, toss in the chunks of salted duck eggs. Serve on a plate, top with wedges of salted duck eggs. Serve with jasmine rice or as a side dish to any meal!

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    Reader Interactions

    Comments

    1. Futile Resistance

      December 30, 2020 at 9:34 pm

      Love this, even though I can almost never source long beans or duck eggs. Works just as well with green beans and a fried egg. Frankly, I prefer it with the runny yolk of a fried egg than the sliced yolk of a boiled egg. But to each their own. Regardless, this is a magnificent dish that doesn't take 40 mins peeling and chopping!

      ★★★★★

      Reply
      • Deb

        August 20, 2021 at 11:37 am

        Love this simple sauce!
        Instead of egg I used sliced andouille sausage, browned and set aside before adding garlic to pan, then tossed back in at the end. Excellent dish!!

        ★★★★★

        Reply

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    Sawaddee ka! I'm Pai, a Thai chef, author, and host of the YouTube show Hot Thai Kitchen. I'm here to demystify Thai cuisine (and more) with recipes and video tutorials. More about me.

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