How is Green Beans used in Thai cooking?

Green beans - snap or string beans - are crisp pods eaten whole, a good source of vitamins A, C, and K. In Thai cooking they're usually sliced and stir-fried fast so they keep their snap and bright colour, often with curry paste or a quick savoury sauce. The long, thin yardlong bean is the more traditional local cousin, but ordinary green beans work the same way: hot pan, quick cook, still some bite left when they hit the plate.

Can I cook with Green Beans in a Chiang Mai cooking class?

Yes - we use Green Beans in our hands-on classes. Explore them on our Cooking Classes page.

Green Beans - Fresh Thai Vegetables | Thai Akha Kitchen

Green beans - snap or string beans - are crisp pods eaten whole, a good source of vitamins A, C, and K. In Thai cooking they're usually sliced and…

Green Beans - Fresh Thai Vegetables | Thai Akha Kitchen Green beans - snap or string beans - are crisp pods eaten whole, a good source of vitamins A, C, and K. In Thai cooking they're usually sliced and…