Yum Tua Plu is a Thai salad that’s all about contrast: crisp winged beans, creamy coconut dressing, savory shrimp, and a punchy chili paste. It’s light but satisfying, bold yet balanced. If you love Thai flavors like lime, fish sauce, and roasted chili, this dish checks every box.
It’s also a great way to try winged beans, a veggie that’s tender, crunchy, and incredibly versatile. Make it for a quick lunch, a summery side, or a standout dish at your next gathering.
What Makes This Recipe So Good
- Texture heaven: The winged beans stay crisp while the coconut dressing adds a silky finish. Roasted peanuts and fried shallots bring extra crunch.
- Balanced flavors: Spicy, salty, sweet, and tangy—classic Thai harmony in every bite.
- Fast and flexible: Ready in under 30 minutes, and easy to adapt with chicken, tofu, or extra veggies.
- Nourishing: Winged beans are protein-rich and packed with fiber, while herbs keep things fresh and bright.
- Make-ahead friendly: The dressing can be prepared ahead, then tossed with freshly sliced beans when you’re ready to eat.
What You’ll Need
- Winged beans (tua plu): 300–350 g, thinly sliced on the diagonal
- Shrimp: 200 g, peeled and deveined (small to medium size works best)
- Coconut milk: 3/4 cup, full-fat for creaminess
- Roasted chili paste (nam prik pao): 2–3 tablespoons
- Fish sauce: 2–3 tablespoons, to taste
- Palm sugar or brown sugar: 1–1.5 tablespoons
- Lime juice: 2–3 tablespoons, freshly squeezed
- Shallots: 2 small, thinly sliced (plus optional fried shallots for topping)
- Roasted peanuts: 1/3 cup, roughly chopped
- Hard-boiled egg: 1–2, quartered (optional but classic)
- Bird’s eye chili: 1–2, finely chopped (optional for extra heat)
- Fresh herbs: A handful of cilantro and/or Thai basil leaves
- Neutral oil: 1 teaspoon, for sautéing shrimp
- Salt: A pinch, for blanching water
Instructions
- Prep the beans: Wash the winged beans and trim the ends.Slice thinly on a slight angle for a nicer look and better texture.
- Blanch briefly: Bring a pot of salted water to a boil. Drop in the sliced beans for 30–45 seconds, just until bright green and slightly tender, then drain and rinse under cold water. Pat dry. (You can skip blanching if the beans are very fresh and tender.)
- Cook the shrimp: Heat a small pan with a teaspoon of oil over medium heat.Season the shrimp with a pinch of salt and cook 1–2 minutes per side, just until opaque. Set aside to cool, then slice in half if large.
- Make the dressing: In a bowl, whisk coconut milk, roasted chili paste, fish sauce, and sugar until smooth. Adjust with more chili paste for depth, fish sauce for salt, and sugar to balance.
- Brighten it up: Stir in lime juice and taste again.The dressing should be creamy, slightly smoky, sweet-salty, and tangy with a gentle heat.
- Toss the salad: In a large bowl, combine winged beans, shrimp, sliced shallots, and half the peanuts. Add enough dressing to coat—start with two-thirds, then add more if needed. Toss gently.
- Finish and serve: Top with remaining peanuts, herbs, fried shallots if using, and the egg quarters.Sprinkle chopped bird’s eye chili if you like it spicier.
- Final taste check: Add a squeeze of lime or a splash of fish sauce at the end if the flavors need a lift.
Keeping It Fresh
- Store components separately: Keep the dressing, beans, and shrimp in separate containers in the fridge for up to 2 days. Toss just before serving to keep the crunch.
- If already dressed: Eat within 24 hours. The beans will soften over time, but the flavors remain delicious.
- Revive leftovers: Add fresh herbs, a handful of peanuts, and a squeeze of lime to brighten the flavors.
- Avoid freezing: Coconut-based dressings and delicate beans don’t thaw well.
Benefits of This Recipe
- Fiber and protein: Winged beans are unusually rich in protein for a vegetable and offer solid fiber for fullness and digestion.
- Balanced fats: Coconut milk provides satisfying richness; you can use light coconut milk for a leaner version.
- Fresh herbs and citrus: Cilantro, basil, and lime bring antioxidants and a fresh, clean flavor.
- Customizable nutrition: Swap shrimp for tofu or chicken to suit your dietary needs without losing flavor.
Common Mistakes to Avoid
- Overcooking the beans: A quick blanch is enough.Overcooking makes them dull and soggy.
- Boiling the dressing: Don’t heat the coconut-lime mixture. It can split and lose brightness.
- Skipping the taste test: Balance is key. Always adjust with lime, fish sauce, and sugar to fit your palate.
- Dressing too early: The beans will soften if they sit too long in the sauce. Toss right before serving.
- Using thin coconut milk: The dressing should be creamy. If your coconut milk is watery, reduce it slightly or add an extra spoon of chili paste for body.
Recipe Variations
- Vegetarian/vegan: Replace fish sauce with soy sauce or a vegan fish sauce, and use tofu or mushrooms instead of shrimp.
- Smoky grilled version: Lightly char the winged beans on a grill pan before slicing for a subtle smoky note.
- Crunch boost: Add sliced cucumbers or blanched long beans for extra texture and volume.
- Tamarind twist: Add 1–2 teaspoons of tamarind paste to the dressing for a deeper tang and a hint of sweetness.
- Herb-forward: Use more Thai basil and mint, and finish with a drizzle of garlic oil for a fragrant finish.
- Egg-forward classic: Add more hard-boiled eggs and extra fried shallots for a richer, snacky style often seen at Thai markets.
FAQ
What if I can’t find winged beans?
You can substitute with blanched green beans or sugar snap peas for a similar crunch. The flavor is slightly different, but the dressing carries the dish beautifully.
Is roasted chili paste the same as chili oil?
No.
Thai roasted chili paste (nam prik pao) is thicker, slightly sweet, and smoky with umami. Chili oil is mostly oil with chili flakes. If needed, combine chili oil with a bit of tomato paste, fish sauce, and sugar to approximate the flavor.
Can I make the dressing ahead?
Yes.
Mix the dressing up to 3 days ahead and store it in the fridge. Stir well before using, and add lime juice right before tossing if you want maximum brightness.
How spicy is this salad?
It’s mildly spicy with 2–3 tablespoons of roasted chili paste. For more heat, add chopped bird’s eye chili.
For less heat, use only 1 tablespoon of paste and add more sugar and lime to balance.
Can I use leftover cooked shrimp or chicken?
Absolutely. Slice or shred and add it directly to the salad. Make sure it’s chilled and not heavily seasoned with conflicting flavors.
Does it work without coconut milk?
Yes.
Replace coconut milk with a little warm water and 1 tablespoon of neutral oil for body. The result is lighter but still tasty with the roasted chili paste.
Wrapping Up
Yum Tua Plu is a standout Thai salad that brings together crisp vegetables, a velvety coconut-chili dressing, and lively herbs. It’s quick to make, easy to adapt, and full of satisfying flavor.
Whether you’re cooking for a weekday meal or sharing with friends, this dish lands as fresh, colorful, and memorable every time. Keep the beans crunchy, balance the dressing, and finish with a squeeze of lime—you’ll come back to it again and again.