I love the acid, salt and heat of this classic Thai salad as a quick and easy side. The idea to tenderize the green beans and avoid a traditional Thai kruk (mortar and pestle) is an hack from a January 2012 recipe in Bon Appetite; the rest is my own and should allow a home cook to make the salad quickly with minimal prep work or overly exotic ingredients. Increase or decrease the sriracha to your liking. I chose parchment paper over a plastic bag when bruising the beans and crushing the peanuts because it's compostable and one less bag in a landfill. The parchment is also convenient to just lift and cradle the ingredients straight into the bowl. The dish is best chilled for 20-30 minutes, but can be served immediately. Allowing the salad to sit permits the the acid of the dressing to penetrate and pickle the beans. Enjoy!

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