How to store, prep and cook Flat Beans

Need some cooking inspiration for your flat beans? Well, with restaurants still temporarily closed, why not try your hand at cooking a Thai-inspired dish? Perfect for your indoor date-nights or a light Springtime lunch. Once again, we have our wonderful guest chef & ODDBOX blogger Storm (@whatstormeats) to guide you through not just how to store, prep and cook these green beans, but also guide us through how to make a mouth-wateringly fresh and delicious recipe with them!


Topping and tailing them and cut into bite size pieces. You don’t need to destring them; they should be firm and green.


Putting them in the fridge and using within a couple of days. They are best when crunchy and fresh. 


Adding to curries with plenty of spices and coconut milk, or finely diced with potatoes, wrap in filo to make samosas. Or whip up a summery risotto with diced flat beans, fresh peas and lemon zest.  They are also fantastic raw; slice lengthways and pop in a salad with a punchy dressing or why not make them into chutney for your cheese boards?


Boiling or cooking them for too long, you don’t want them to loose their vibrant green colour!


This Thai-inspired recipe is great now the weather is getting a bit warmer - it is perfect as a main but would be lovely alongside some grilled tofu satay. Charring the beans is optional, but it gives them a wonderful flavour whilst still keeping them fresh and crunchy. You can do this in either a griddle pan or a bbq if you have one but a hot pan works too. Packed full of fresh herbs, the salad is fresh, crunchy and super tasty; it also makes a fantastic leftover lunch!


Saucepan, griddle pan, large bowl  

Prep time: 10 mins 

Cooking time: 15 mins

Serves 2 


  • 200g Rice noodles
  • 120g Flat beans 
  • 2 large Spring onions
  • 70g Beansprouts
  • 50g Selection of herbs (Thai basil, mint, Coriander, dill - using the whole herb including stalks - whatever you have in would work!) 
  • 1 Red onion
  • Thumb sized piece of chilli sliced


  • 40ml lime juice 
  • 20 ml Rice vinegar 
  • 15g Sesame oil
  • 20ml Light Soy sauce
  • 1/2 teaspoon of honey
  • Large pinch of sea salt 
  • Inch piece of chilli finely chopped 


  • 25g Crushed roasted peanuts 
  • Sesame seeds 
  • Fresh lime

  1. Firstly make your dressing; combine all your ingredients listed; I like to use a jar so I can shake it up! 
  2. Top and tail your flat beans and brush with a little oil. Heat up your griddle pan so it is really hot and add your whole flat beans until they start to char and blister. Cook each side for approx..3 mins; you want them to get a little bit of colour on the outside but not totally cooked through. Remove from the heat and set aside. 
  3. Now prepare your veggies; chop your beans into 2 inch pieces and spring onions into 1 inch pieces, and slice the red onion thinly. Add these, along with the beansprouts to a separate bowl. 
  4. Chop the herbs in their entirety including their leaves and stalks – it’s amazing how much flavour the stalks have. You will add these last to ensure they keep their flavour . 
  5. Fill your pan with water and put on to boil. Once boiling, put in your rice noodles. These will take minutes to cook so don’t go too far .Cook the noodles for approx. 6 mins, drain and drizzle with a little oil so they don’t stick together.
  6. Combine your noodles with your crunchy veggies and pour over your zesty dressing. Now add all your herbs.  Toss so everything is evenly distributed through the noodles. 
  7. Optional for serving; finish with fresh lime, crushed roasted peanuts and sesame seeds.