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a plate of long bean stir fry with salted duck eggs

Thai Long Bean Stir-Fry (pad tua fak yao)

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Description

Crunchy long beans in a garlicky, umami sauce is the perfect veggie dish for any Thai meal. The salted duck eggs give a salty punch, but are totally optional.  You can use French green beans or even snap peas instead. 


Ingredients

  • 350 g long beans or French green beans, cut into 2 inch pieces
  • 1 Tbsp oyster sauce
  • 1 Tbsp soy sauce
  • 1 tsp Golden Mountain sauce or fish sauce
  • 1 tsp shrimp tomalley (“shrimp paste in oil”), optional
  • 1 ½ tsp sugar
  • ¼ tsp white pepper
  • 1/4 - 1/2 cup water
  • 1 salted duck egg (optional)
  • 2 Tbsp neutral oil
  • 4 cloves garlic, chopped
  • Jasmine rice for serving 

Ingredients and Kitchen Tools I Use


Instructions

In a small bowl mix together oyster sauce, soy sauce, Golden Mountain Sauce, shrimp paste (if using), 1/4 cup of water, sugar and white pepper; stir until the sugar is dissolved.

If using salted duck eggs: Cut the salted duck egg in half right through the shell. Using a spoon, cut one half of the egg into chunks, and then use the same spoon to scoop out the chunks - these will get mixed into the stir fry. Scoop out the other half of the egg with a spoon in one piece, and then slice into wedges - we will use these to top the dish.

In a wok, over medium high heat, add the oil and the garlic, and stir until it starts to turn golden. Add the beans and the sauce mixture, then toss until the beans are done to your liking, 2-3 minutes, adding a splash more water if it dries up too much.

When done, toss in the chunks of salted duck eggs (if using) and stir just to mix. Plate and top with wedges of salted duck eggs. Serve with jasmine rice or as a side dish to any meal!

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