Yard-long beans with lime, basil and peanuts


A simple and delicious side dish from Thai inspiration.


1 lb beans (yard-long beans, or green beans, top, tailed and cut into 2 inch pieces)
1⁄2 c peanut butter (roasted and salted, finely chopped or ground)
2 lime (juice and zest)
1 T honey (optional)
2 t vinegar (rice vinegar or coconut vinegar)
2 clv garlic (finely chopped)
1 pn salt
1 scallion (sliced thin)
1⁄3 c basil (fresh Thai basil leaves, chopped)


  1. In a bowl, mix chopped peanuts and lime zest. Reserve.
  2. Mix 1 tablespoon sesame oil, vinegar, lime juice and honey. to make a dressing Set aside.
  3. Heat 1-2 tablespoons in a wok, and stir fry garlic, onion and beans for about 4-5 minutes. season with a pinch of salt.
  4. Pour the lime sauce over the vegetablees and cook for a moment, until warmed through.
  5. Scatter chopped basil and peanut-lime zest mix over the beans. Serve.


If you want to serve this recipe cold, Stir fry the vegetables and then toss them into the lime sauce. Allow to cool to room temperature and chill in the fridge until it is time to serve. If you are worried you wouldn't find some of the ingredients, know that you can substitute peanuts with roasted and salted cashew nuts; Thai basil with ordinary basil, coriander or mint; rice vinegar with cider vinegar; a spring oinon with 1/2 small white onion, or a shallot, thinly sliced; sesame oil with peanut or olive oil... and still produce a delicious dish.
4 servings
Preparation time
Cooking time
Total time
20 minutes