Wing Bean Salad – ยำถั่วพู (yum tua pu)

Wing Bean Salad is a central Thai dish featuring “wing beans” which are blanched and tossed with coconut milk, roasted chili paste, toasted coconut, tamarind, palm sugar and peanuts. If you can’t get wing beans where you are, they can be substituted with green beans or snap peas.


  • 2 cups :wing beans:
  • 2 eggs
  • 1/4 cup toasted :coconut: *see note
  • 2 teaspoons roasted peanuts
  • 3/4 cup coconut milk *see note
  • 1 tablespoon lime juice
  • 2 tablespoons :roasted chili paste:
  • 2 tablespoons tamarind paste (about 2 teaspoons tamarind pulp + 2 tablespoons hot water)
  • 1 1/2 teaspoons fish sauce
  • 1 teaspoon palm sugar
  • oil for frying the shallots
  • 3-4 small dried chilies
  • 2-3 medium sized shrimp
  • 2 tablespoons shallots (1 tablespoon if you use pre-fried shallots)


  1. Slice the fresh coconut meat into match-stick size strips, about 1″ (2cm) long. Remove the skin of the shallots and slice thinly.
  2. Roast the coconut on medium heat in a dry pan until light brown. Keep stirring so it doesn’t burn. Set aside on a flat plate to cool.
  3. If your peanuts are not already roasted, dry roast them now like you did the coconut. Crush the peanuts with a stone mortar and pestle or the side of a heavy knife.
  4. Fry the shallots in enough vegetable oil to cover them on medium heat until golden brown. Be careful not to burn. Remove before dark brown as they will continue to cook for a minute or two once removed from the pan. (You can cheat here and buy pre-fried shallots in a container at many Asian groceries.)
  5. Fry the chilies in the oil until browned.
  6. Boil the eggs in water until hard-boiled, about 10 minutes. Replace the hot water with fresh cold water to stop the cooking. Peel and slice however you wish (halved, quartered, or sliced thin like shown).
  7. Clean the shrimp by peeling off the heads and legs, and removing the “vein” (intestine), but leave the tail on.
  8. Trim off the ends of the wing beans and boil whole in salt water for less than a minute — just enough time to turn a darker green. You want them to still be crisp & crunchy. Rinse in cold water and slice into 1/4″ pieces (as shown).
  9. Heat the coconut milk in a pan until boiling. Add the shrimp and cook until pink. Turn off heat and add the palm sugar, tamarind paste, roasted chili paste, lime juice, fish sauce, peanuts and coconut. Mix well.
  10. Add the wing beans and mix. Remove to a plate and arrange the eggs along side. Garnish with the fried shallots and chilies.


There are a few variations on this dish which include adding small pieces of boiled chicken or pork along with the shrimp.

If you cannot get fresh coconut where you are, or are too lazy to do that step, do not substitute for the dried coconut in the baking section of the supermarket. It's better to just leave it out.

It's essential to use good brands of coconut milk from Thailand. I recommend Chao Koh (Island People) and Mae Ploy. If you're using homemade coconut milk use just the cream (hua gati).



Slice the coconut meat into small strips.


Slice the shallots thinly and evenly.


Roast the coconut until browned.


Boil the wing beans for a very short time


Cook the shrimp in the coconut milk.


Cut the wingbeans and mix all together.

Vegetarian Option:

One of the key ingredients in this dish, "roasted chili paste" (naam prik pao) has shrimp or fish of some sort in it (usually dried shrimp and/or shrimp paste). In Thailand you can get vegetarian naam prik pao, but it's "jae" so there's also no shallots or garlic. I recommend if you're vegetarian to make your own naam prik pao and store it in your fridge to use for this dish.

You can leave out the shrimp/meat and instead add fried tofu or blanched mushrooms (or nothing!).

Fish sauce should be substituted for salt, as soy sauce would probably taste funny in this dish.

26 thoughts on “Wing Bean Salad – ยำถั่วพู (yum tua pu)

  1. I love this dish and order it anytime I get the chance in Thailand. It’s a shame they don’t have wingbeans in the US so I’ll have to try the green beans or snap peas.

    I also want to add that this website is the BEST authentic Thai cooking website I’ve seen on the internet. I’m ethnically Thai but my family emigrated to the US over 20 years ago. You know it’s authentic Thai food when the ingredient list contains palm sugar instead of plain table sugar. This website is so helpful! Awesome job, Cee!

    1. Hey, we have just grown our first crop!!!!
      Sorry, we live in Darwin, Australia. would love to send a photo but don’t know how…..
      am about to try the winged bean recipe

      1. Hey Simone, we also live in Darwin Australia, in Alawa- we have a bumper crop of wing beans and I am also about to try this recipe. I run the kitchen garden at Alawa Primary- look up the website if you want to get in touch

  2. Hi Pam,
    You can get wing beans in the East Coast. I’ve gotten them in both Chinatown NYC as well as Boston and Western Mass. Where are you located?

    I’m glad you like the site!

    1. Great recipe, Cee!

      I actually found this while searching online for places to buy winged beans in NYC. Could you please tell me which supermarket in Chinatown had them? I’ve been looking around but haven’t had any luck. I had an easier time finding them in Chicago, believe it or not.


      1. Hi Paul,
        Try Bangkok Grocery on Mosco street. If they don’t have them, they may know where to direct you. There’s also the Indonesian/SE Asian market around the corner on Mulberry st. (Asia Market?)

        Good luck.

        1. Thanks for the suggestions, Cee. I’ve still not had any luck finding winged beans in NYC (none at Bangkok Grocery or Asia Market Corp, or even in the various SEA markets in Queens). Oh well, the hunt continues… Keep those great recipes coming! 🙂

  3. I’m in Southern California. We have so many Asian ingredients for sale here, you’d think they would have wing beans. Maybe I’ll have to look harder. If they sell it on the east coast, they’ve got to sell it here, right?

  4. I have never had this dish before but I hear from many people that it is really good. Thanks for the recipe on how to make it, I look forward to trying it for myself.

  5. i’ve tried 4 recipes from your site, the fried chicken, thai fried rice, tom yum and fried egg salad and they are all yummyyyyyyyyyyyyyyyyy! omg omg omg! seriously, you know what you’re doing. can’t tell you how many food sites i’ve tried with pretty pictures but when i follow their recipe it either comes out meh or gross. or maybe they just have bad taste in general haha! anyways thank you for sharing your recipes. i’ve lived in thailand and these stuff are very authentic 😀

    1. Ann –

      Thanks so much for sending us a message! I’m glad you’re having success with our recipes and like our site. Thanks again!

  6. I soooo love your site and your recipes! They are so easy to follow and I like that you have pictures to go with it! I love you Chinese-Thai recipe particularly the chinese crocolli with oyster sauce! yum yum!

  7. Thai food really get my attention, and this Wing Bean Salad is definitely a MUST have this weekend. Thanks for sharing. If you wont mind I’d love to guide Foodista readers to your post. Just add the foodista widget to the end of this post so it will appear in the Foodista pages and it’s all set, Thanks!

  8. This thing was AMAZING. Seriously one of the best Thai dishes I’ve made! I was lucky enough to come across fresh winged beans in my small town (Rochester, Minnesota) asian store. I’m going back today to get more! Those beans spoil really quickly though! Thanks for the awesome & authentic recipes!

  9. Hi, Today i tried this recipe with some variations…Instead of using just beans, i used beans, carrot, some spinach…The end result was lipsmacking..Thanks for the wonderful recipe

  10. can we replace wing beans with something else??if yes what kind of veegetable?
    because zis recipe looks delicious & i really want to prepare it but wing beans r not available 🙁

  11. Just made this — not sure what I did wrong, but mine looks totally different from your photo. First off, my dish is very orange/red from the chili paste. And it is much ‘soupier’. I have not yet plated it, so I guess I could drain some of the liquid. Unless my eyes deceive me, yours does not look like it has any liquid. Any ideas?

  12. Tried and tasted my first thai food massaman curry and it was splendid. Though I used a store bought curry paste, followed your recipe and with no idea of how a thai food will taste, this curry turned out to be a very delicious and I will definitely be making it many more times.

  13. One of my favourite Thai Dishes.
    Can’t wait to have it tonight…wing beans..FOUND!
    Dublin, Ireland!

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