Thai Fried Bean Salad Recipe

Prep the green beans

Trim the stem ends from the green beans and rinse them under cold water. Pat dry thoroughly with a towel to remove surface moisture (this helps achieve a good fry).

Blanch the green beans (optional)

Bring a pot of salted water to a boil and prepare an ice bath. Blanch the beans 1 minute to brighten color and slightly tenderize, then immediately plunge into the ice bath for 1 minute. Drain and dry completely. (If you prefer crisper raw-fried beans, you can skip blanching.)

Fry the green beans

In a large skillet or wok, heat 3 tablespoons vegetable oil over medium-high until shimmering. Working in a single layer (do not overcrowd), add the green beans and fry, stirring occasionally, 4–6 minutes until blistered and blistered brown spots appear and beans are cooked through but still have bite. Remove to a paper-towel-lined plate and season immediately with 1/2 teaspoon kosher salt. Keep warm.

Cook the chicken

Pat chicken breasts dry and season both sides with 1/2 teaspoon kosher salt and 1/2 teaspoon black pepper. In the same skillet, add 1 tablespoon oil and heat over medium-high. Add chicken breasts and sear 4–5 minutes per side until golden and an instant-read thermometer reads 165°F (74°C) at the thickest part. Transfer to a cutting board and rest 5 minutes, then slice thinly on the bias.

Poach the eggs

Fill a shallow saucepan with 3 inches of water and bring to a gentle simmer. Add 1 teaspoon vinegar (optional to help coagulation). Crack each egg into a small bowl. Create a gentle whirlpool in the water and slip an egg into the center; repeat for second egg if your pan accommodates both without crowding. Poach 3–4 minutes for a soft runny yolk or 5 minutes for slightly firmer yolk. Remove with a slotted spoon onto a paper towel and keep warm.

Combine and emulsify: In a small bowl or jar, add 2 tablespoons neutral oil, 3 tablespoons fresh lime juice, 1.5 tablespoons fish sauce, 1 tablespoon light brown sugar, 1 minced garlic clove, and the finely chopped Thai chiles. Whisk or shake vigorously until sugar dissolves and the dressing emulsifies. Taste and adjust: add more lime for brightness, more fish sauce for umami, or a pinch more sugar if too tart. If you want extra heat, add 1/2 teaspoon red chili flakes. Set aside.

Assemble the salad: On a large platter or on individual plates, arrange the fried green beans in a loose mound. Top with sliced chicken breasts and scatter thinly sliced shallot and chopped cilantro over the top.

Dress the salad: Drizzle the Thai chili vinaigrette evenly over the beans and chicken (about half to three-quarters of the dressing), tossing lightly so components are coated but not drenched. Reserve any extra dressing for serving.

Add the poached eggs & garnish: Gently place a poached egg on each portion. Sprinkle chopped roasted peanuts over the salad for crunch and add a lime wedge on the side. Finish with a light grind of black pepper and, if desired, a pinch more flaky salt or cilantro.

Serve immediately: Break the poached egg when ready to eat so the runny yolk mingles with the vinaigrette and coats the beans and chicken.