This is Thai street food. A great way to use mung beans. I don't add chile peppers when I am making it for my children. This is a great snack. Easy, fast, and nutritious.

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Recipe Summary

prep:
10 mins
cook:
5 mins
additional:
1 hr
total:
1 hr 15 mins
Servings:
2
Yield:
2 servings
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Ingredients

2
Original recipe yields 2 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Put mung beans into a large container and cover with several inches of cool water. Soak beans for 1 hour.

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  • Drain mung beans and spread them out onto a flat surface. Pat gently with paper towel to blot some of the water; air-dry beans for 15 minutes.

  • Heat oil in a skillet over medium heat. Cook and stir beans in hot oil until evenly browned and crunchy, about 5 minutes. Drain beans and transfer to a mixing bowl; add chile pepper, green onion, and salt and stir to coat.

Editor's Note:

We have determined the nutritional value of oil for frying based on a retention value of 10% after cooking. The exact amount will vary depending on cooking time and temperature, ingredient density, and the specific type of oil used.

Nutrition Facts

605 calories; protein 26.7g 53% DV; carbohydrates 63.7g 21% DV; fat 29g 45% DV; cholesterolmg; sodium 42.1mg 2% DV. Full Nutrition