How is Long Bean used in Thai cooking?

Long bean - tua fak yaao, the Chinese or yardlong bean - is a fleshy, pendulous pod closely related to the black-eyed pea, picked young at anywhere from 30 to 80 centimetres long. It has a denser, chewier bite than a Western green bean and holds its texture well in the heat. Cut into short lengths, it's stir-fried with curry paste, tossed raw into som tam, or fried into dishes where it stays firm. It's one of the everyday workhorse vegetables of the Thai table.

Can I cook with Long Bean in a Chiang Mai cooking class?

Yes - we use Long Bean in our hands-on classes. Explore them on our Cooking Classes page.

Long Bean - Fresh Thai Vegetables | Thai Akha Kitchen

Long bean - tua fak yaao, the Chinese or yardlong bean - is a fleshy, pendulous pod closely related to the black-eyed pea, picked young at anywhere from…

Long Bean - Fresh Thai Vegetables | Thai Akha Kitchen Long bean - tua fak yaao, the Chinese or yardlong bean - is a fleshy, pendulous pod closely related to the black-eyed pea, picked young at anywhere from…