Crispy Mung Beans | Tua Tong Tod | ถั่วทองทอด

Soak the Mung Beans: Rinse the split mung beans until the water runs clear.1 Add water to cover the mung beans and soak for approximately 4 hours.

Steam the Mung Beans: Pour the water off of the soaked mung beans, then transfer the beans to a damp cheesecloth. Place the cheesecloth-wrapped beans in the top of a steamer pot. Add water to the bottom of the steamer, close the lid, and bring to a boil. Allow the beans to steam for 15 minutes, then remove and place the beans on a paper towel to absorb any extra moisture.2

Fry the Mung Beans: Add oil to a pot and heat to medium high. Once the oil is hot, add the steamed mung beans and allow to fry until they are golden brown and crispy. In my experience, this takes about 5 minutes. Remove the mung beans from the oil and drain on a paper towel.3

Sprinkle with Salt: Sprinkle the crispy mung beans with salt. Enjoy as a crunchy snack or use as a topping for various Thai desserts.