Wing Bean Salad ยำถั่วพู (Yum Tuapu)

Looking for a festive dish for the holidays? Try this one for something different! Crunchy wing beans (or other kinds of beans) tossed in a dressing enriched with coconut milk and Thai chili paste. A festive salad for the holidays!

Watch The Full Video Tutorial!

All my recipes come with step-by-step video tutorials with extra tips not mentioned in the blog post, so make sure you watch the video below to ensure success - and if you enjoy the show, please consider subscribing to my YouTube channel. Thank you!

Ingredients

Here are all the ingredients you'll need to make this recipe. For amounts, check out the full recipe card below.

• Wing beans or green beans
• Chicken breast*
• Shrimp*
• Shredded coconut, toasted (see video for how to toast coconut on the stove)
• Roasted peanuts, finely crushed
• Shallots, thinly sliced
• Eggs (estimate about 1 egg per person)
• Mint leaves

Dressing:

• Lime juice
• Fish sauce
• Thai chili paste
• Coconut milk
• Garlic, grated or minced
• Thai chilies, finely chopped
• Sugar

Note: I'm providing instructions for poaching the chicken and the shrimp; however, you can cook them using whatever methods you wish (grill, bake, steam, sauté, etc.).

How to Make Wing Bean Salad ยำถั่วพู (Yum Tuapu)

Here are all the steps to make this recipe. If this is your first time, I highly recommend watching the video tutorial to ensure success.

Poaching chicken and shrimp:

1. Heat a pot of water until 165 degrees Fahrenheit (water is steaming heavily but isn’t simmering yet), salt the water until the water tastes like a well-seasoned soup, then add chicken and poach until done, about 7 minutes or longer if poaching a whole breast.
2. If you have a thermometer, the internal temperature of the chicken should reach 165 F. Remove chicken and cool. Add shrimp and poach them until done; remove from water and cool.
3. When chicken is cool enough to handle, pull the meat into shreds.

Blanching beans:

1. Bring a large pot of water to a full boil and add enough salt until the water tastes like a well-seasoned soup.
2. Add the wing beans and cook for 1 minute—it's important to use a large pot of water so that the water temperature doesn't drop drastically; if not using a large pot, cook in batches.
3. Remove from water and immediately add them to a big bowl of ice water. Drain well and slice beans into ¼-inch slices crosswise. If using green beans, cut into 1-inch pieces on a bias.

Make medium-boiled eggs:

1. Bring water to a full boil, gently lower eggs into the water and boil for 8 minutes. Remove from pot and immediately submerge them in a bowl of cold water.
2. Peel them once cool enough to handle.

Assembly:

1. Combine all dressing ingredients in a large mixing bowl and stir until the chili paste is dissolved. Add wing beans, chicken, shrimp, shallots, toasted coconut, peanuts and mint; toss to mix well.
2. Transfer onto a serving plate and serve alongside halved medium-boiled eggs.

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