Thai Sweet Chili Green Beans

4.47 from 86 votes
20 minutes
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Thai Sweet Chili Green Beans are the perfect quick and easy side dish that sings with vibrant flavor! Fresh green beans are covered in a sweet chili glaze and topped with crushed red pepper flakes for a recipe that strikes the ideal balance between sweet and spicy. Pair this Thai bean dish with my Thai Basil Beef or Thai Red Curry Chicken Legs to complete a delicious Thai-inspired dinner!

“About to make this for the fourth time. This has become my favorite way to make green beans. The perfect blend of sweet and spicy.”

Thai Sweet Chili Green Beans in wok being stirred with wooden tongs.

Why This Recipe is a Keeper!

If you’ve been looking for a simple side dish that’s still intensely flavorful, look no further than Thai Sweet Chili Green Beans. The crisp green beans perfectly complement the sticky, sweet glaze for an easy summer side that will elevate any meal.

This Thai bean recipe uses minimal ingredients, mostly pantry staples, to transform a basic vegetable into a deliciously vibrant dish. It’s a nice alternative to noodles or rice for Thai side dishes!

To make Thai green beans, I first sauté the green beans in garlic and oil to infuse them with flavor, and I also get some browning on them to increase the umami element in this dish. Then, they continue to cook more in a combination of vegetable broth and sweet chili sauce, creating a delectable glaze. This recipe is finished with crushed red pepper flakes for a kick of spice that balances out the other sweet and tangy flavors.

The cooking method used for this dish ensures that the green beans remain crisp and snappy! However, if you prefer a softer texture, cook them longer.

This customizable Thai bean recipe allows you to adjust it to your spice tolerance and how saucy you’d like. This makes it a great option for everyone’s taste. Enjoy these sweet and spicy green beans alongside various main courses this summer!

This Spicy Green Bean recipe is:

  • Flavorful! Combining the sweet chili sauce and red pepper flakes makes this dish full of flavor.
  • Quick and easy! This recipe is simple to make and cooks up fast.
  • Crisp and delicious! This cooking method keeps the green beans on the crispier side, which pairs well with the sticky, sweet glaze.
  • Customizable! Adjust the amount of spice in this dish to your tolerance.
Thai Sweet Chili Green Beans in wok being stirred with wooden tongs.

How to Make Thai Sweet Chili Green Beans:

Recipe Ingredients:

Here’s everything you’ll need to make this sweet and spicy green bean recipe, along with instructions for preparing the ingredients. The exact quantities are on the recipe card below.

Ingredients for Thai Sweet Chili Green Beans in glass bowls.

Ingredient Notes and Substitutions:

  • Green Beans: This recipe uses 2 pounds of fresh green beans. I like the crispness of fresh green beans, but this glaze is also delicious over frozen green beans.
  • Canola Oil: Canola oil has a neutral flavor and a high smoke point, which helps the green beans get a nice brown color. You can also use vegetable or avocado oil.
  • Vegetable Broth: This recipe uses vegetable broth which keeps this dish vegetarian, but you can also use chicken broth. I like to use low-sodium broths which makes it easier to adjust the saltiness.
  • Sweet Chili Sauce: Sweet Chili sauce, known as nam chim kai in Thailand, is popular in Asian cooking. As the name suggests, it has a sweet and spicy flavor with notes of sourness and tanginess.
  • Soy Sauce: Soy sauce adds umami to this green bean dish and also a touch of bitterness, which complements the sweetness of the sauce. I prefer low-sodium soy sauce in all my recipes. If you do not consume soy, coconut aminos are a good alternative.
  • Red Pepper Flakes: The amount of crushed red pepper flakes is completely up to personal preference. The sweet chili sauce has a bit of a kick, so you may not want to add them.

Step-By-Step Instructions:

  • Gather and prep all the ingredients.
  • In a large skillet or wok, heat oil over medium-high heat. Cook garlic for 30 seconds to 1 minute or until fragrant.
Sliced garlic in black iron wok.
  • Add green beans and cook, stirring often or until beans are beginning to brown.
Green Beans and sliced garlic in black iron wok.
  • Add sweet chili sauce, broth, and soy sauce.
  • Cook, stirring often, for 4 to 5 minutes or until crisp-tender.
  • Add crushed red pepper flakes and salt to taste.
  • Done! Thai Sweet Chili Green Beans for a quick and easy side dish!
Thai Sweet Chili Green Beans in wok pushed to one side being stirred with wooden tongs.
  • Transfer the Thai beans to a serving bowl and serve immediately.
Thai Sweet Chili Green Beans in wok.

Chef Tips and Tricks:

  • Only the stem end needs to be trimmed off the green beans. The tip end is tender and perfectly fine to eat.​​ To trim the stem end off, you can do it individually or line them up to do multiple simultaneously. Another option is to go through and snap the stem ends off with your hands.
  • Slicing the garlic rather than mincing it for this spicy green bean recipe reduces the risk of burning as you sauté the green beans.

Money-Saving Tip:

  • You can purchase green beans that are already stemmed, but you’ll be paying twice as much. Purchase loose green beans instead. You can hand-select the ones you want, and investing a little time to snap the stem end off will save you money—and probably better-looking beans.
Thai Sweet Chili Green Beans in wok being stirred with wooden tongs.

Frequently Asked Questions:

Can you meal prep Thai Green Beans?

Yes! Sweet chili green beans can be made for meal prep. They store fine in the refrigerator, although they may lose some of their crispness when reheated.

What is the quickest way to trim green beans?

I’ve tried numerous ways to speed up the process of trimming the stem ends from beans. Honestly, there is no quick and easy way. Only the stem end needs to be trimmed off. The tip end is tender and perfectly fine to eat.

You can do them one by one and enjoy the zen of it, line several of them up on a cutting board and cut the ends, grab two or three at a time and break the stem end off with your other hand, or grab two or three from your pile where you see stems together and snip them with kitchen shears.

Can you freeze Thai Green Beans?

Yes, anything can be frozen, but you have to consider the frozen-then-thawed result. After thawing, the vegetables will be softer and more watery. You can kick the flavor up with more sweet chili sauce after thawing.

Thai Sweet Chili Green Beans in black cast iron wok.

Storage:

  • Store all leftovers in the refrigerator and consume within five days for the best flavor.

Serve Thai beans with:

More great green bean recipes you’ll love!

Get all my vegetable side dish recipes at Vegetable Side Dish Recipes – From A Chef’s Kitchen.

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Thai Sweet Chili Green Beans in wok being stirred with wooden tongs.

Thai Sweet Chili Green Beans

4.47 from 86 votes

Click to Rate!

By: Carol | From A Chef’s Kitchen
Thai Sweet Chili Green Beans are the perfect quick and easy side dish that sings with vibrant flavor! Fresh green beans are covered in a sweet chili glaze and topped with crushed red pepper flakes for a recipe that strikes the ideal balance between sweet and spicy.
Prep Time 15 minutes
Cook Time 5 minutes
Total Time 20 minutes
Course Side Dishes – Vegetables
Cuisine Thai
Servings 6
Calories 119 kcal

Ingredients
  

  • 1 tablespoon canola oil - or vegetable oil
  • 4 cloves garlic - thinly sliced
  • 2 pounds green beans - ends trimmed
  • 1/2 cup sweet chili sauce
  • 1/4 cup vegetable broth - or chicken broth
  • 2 tablespoons soy sauce
  • Crushed red pepper flakes - optional and to taste and tolerance
  • Salt - to taste

Instructions
 

  • In a large skillet or wok, heat oil over medium-high heat. Cook garlic for 30 seconds to 1 minute or until fragrant.
  • Add green beans and cook, stirring often or until beans are beginning to brown.
  • Add sweet chili sauce, broth, and soy sauce. Cook, stirring often, for 4-5 minutes or until crisp-tender.
  • Add crushed red pepper flakes and salt to taste.
  • Transfer to a serving bowl and serve immediately.

VIDEO

Recipe Notes

Prep time depends upon whether you need to trim the stem end from the beans. It generally takes me about 10-15 minutes to do 2 pounds.
SUBSTITUTIONS:
  • Sauce also works well with asparagus and broccolini.

Nutrition

Serving: 1 | Calories: 119kcal | Carbohydrates: 22g | Protein: 4g | Fat: 3g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 1g | Sodium: 615mg | Potassium: 346mg | Fiber: 4g | Sugar: 15g | Vitamin A: 1170IU | Vitamin C: 19mg | Calcium: 62mg | Iron: 2mg

These are estimated values generated from a nutritional database using unbranded products. Please do your own research with the products you’re using if you have a serious health issue or are following a specific diet.

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4.47 from 86 votes (82 ratings without comment)

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Recipe Rating




30 Comments

    1. Hi, April, Thanks so very much and happy you love this recipe! Appreciate your taking the time to come back and comment and rate.

  1. 4 stars
    Great recipe base but I prefer to use sesame oil and I also add a few red Thai chilis as well as black garlic. Thanks!

  2. Any thoughts on making this with frozen broccoli florets instead? Home with four kids tonight, and donโ€™t have any green beans on handโ€ฆ ugh!

    1. Hi, Bridget, Thanks so much for getting in touch with me for some help! I think you could work this recipe pretty much the same way but I would rinse the broccoli florets under cold running tap water just to get the frost off (which could add extra water) before adding them to the wok/skillet. After 4-5 minutes, check the florets to see how they’re doing. You might not even need to cook the broccoli florets that long. Thanks again and hope that helps!

  3. Ich habe heute die leckeren grรผne Bohnen mit selbstgemachten schwarzen Knoblauch zubereitet, einfach nur kรถstlich.
    Viele GrรผรŸe,
    Jesse-Gabriel

    Today I made the delicious green beans with homemade black garlic, just delicious.
    Many greetings,
    Jesse-Gabriel

    1. This was really, really good. I used frozen beans and added a splash of rice vinegar at the end along with some lime juice.

      1. Hi, Robert, Thanks so very much! I love a splash of acid at the end of a lot of the dishes I cook so good call! Glad you enjoyed! Thanks again!

  4. About to make this for the fourth time. This has become my favorite way to make green beans. The perfect blend of sweet and spicy.

    1. Hi, Elliot, Wow. Thanks so very much! So glad you’re enjoying! If you like Brussels sprouts, be sure to try my Sriracha Sweet Chili Brussels Sprouts. Thanks again!

  5. When you cover them after adding the stock…does the stock reduce or cook down? The photos appear to have no residual liquid. Does the stock burn off?

    1. Hi, Jake, Thanks so much for your question. There’s not a whole lot of liquid to begin with; it’s under a cup. If you just added the sweet chili sauce, it would burn in a hurry because of the thickness and sugar. The broth just adds a little extra “steam” to enable the green beans to cook. Thanks again and hope you enjoy!

  6. These were amazing!!!!!!!!!!!!! Iโ€™ve made them twice this week, and plan on making all my beans from the garden with the recipe. Thanks!!

    1. Hi, Anna! Thank you so much! I have a hard time finding good green recipes I really like but this one is always a hit at our house. Thanks again and so glad you are enjoying so much!