Crunchy Mung Bean Snack

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"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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1 h 15 m servings 605 cals
Serving size has been adjusted!

Original recipe yields 2 servings



  • Calories:
  • 605 kcal
  • 30%
  • Fat:
  • 29 g
  • 45%
  • Carbs:
  • 63.7g
  • 21%
  • Protein:
  • 26.7 g
  • 53%
  • Cholesterol:
  • 0 mg
  • 0%
  • Sodium:
  • 236 mg
  • 9%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.


  • Prep

  • Cook

  • Ready In

  1. Put mung beans into a large container and cover with several inches of cool water. Soak beans for 1 hour.
  2. 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.
  3. 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.



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