Wing Bean Salad (Yum Tuapu) | Thai Kitchen

Name: Wing Bean Salad (Yum Tuapu) | Thai Kitchen
Ingredients: For The Salad; 175 g wing beans or green beans; 3 tbsp (45 ml) dried shredded coconut; 1 small chicken breast, cooked and shredded (Traditionally the chicken is poached, but you can bake it or use leftover chicken. Shred the chicken into strings similar to pulled pork); 6-8 shrimp, cooked; 1/2 head shallots, thinly sliced; 1/3 cup (75 ml) mint leaves; 3 eggs, medium-boiled; For The Dressing; 1 large clove garlic; 2-3 Thai chilies, to taste; 1 heaping tbsp (15 mL) roasted peanuts, unsalted; 3 tbsp (45 ml) lime juice; 1 1/2 tbsps (22 ml) Fish Sauce (thai kitch); 2 tbsp (30 ml) Roasted Red Chili Paste (thai kitch); 3 tbsp (45 ml) Coconut Milk (thai kitch); 1 tsp (5 ml) white sugar

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Recipe courtesy of Chef Pailin at Hot Thai Kitchen.

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Ingredients

<b>For The Salad</b>
175 g wing beans or green beans
3 tbsp (45 ml) dried shredded coconut
1 small chicken breast, cooked and shredded (Traditionally the chicken is poached, but you can bake it or use leftover chicken. Shred the chicken into strings similar to pulled pork)
6-8 shrimp, cooked
1/2 head shallots, thinly sliced
1/3 cup (75 ml) mint leaves
3 eggs, medium-boiled
<b>For The Dressing</b>
1 large clove garlic
2-3 Thai chilies, to taste
1 heaping tbsp (15 mL) roasted peanuts, unsalted
3 tbsp (45 ml) lime juice
1 1/2 tbsps (22 ml) Fish Sauce (thai kitch)
2 tbsp (30 ml) Roasted Red Chili Paste (thai kitch)
3 tbsp (45 ml) Coconut Milk (thai kitch)
1 tsp (5 ml) white sugar