This Thai stink beans stir-fry with shrimp recipe brings bold, spicy flavors in an umami-loaded stir-fry sauce. Ready in less than 30 minutes and perfect with rice for a quick and easy dinner any day of the week!

A vibrant stir-fry of stink beans and shrimp, garnished with red chili and served with steamed rice.

For more delicious vegetable stir-fries with shrimp, check out this bitter melon recipe, long beans stir-fry, and shrimp with bean sprouts!

What are stink beans

Stink beans, also known as petai, bitter bean, or sataw, are bright green beans used in Southeast Asian cooking. They have a crunchy texture, a strong smell, and a unique flavor profile that is slightly bitter and nutty. These beans are also incredibly healthy and nutrient-rich.

A bowl of fresh stink beans, also known as petai, displayed with their pods on a woven tray.

Pad sataw

Pad sataw is the Thai name for this stink beans with shrimp recipe. It’s a bold and flavorful stir-fry that’s especially popular in Southern Thai cuisine, where dishes are known for their fiery spice—and this one is no exception.

The stink beans bring a slight bitterness and crunch that pairs great with the juicy shrimp. Tossed in rich sauces, everything comes together in a hot, umami-packed dish with bold, unforgettable flavors.

A plate of pad sataw, or stink beans stir-fry, with shrimp, chili, and garlic served with rice.

I recommend serving it with jasmine rice to balance the dish’s bold flavors. For a light side, try som tum Thai or a healthy vegetable stir-fry.

Ingredient notes

Everything you need is available at Asian grocery stores or Asian markets. For precise measurements, check the recipe card below!

Fresh ingredients for stink beans stir-fry including shrimp, stink beans, garlic, chili, shallots, and sauces arranged on a banana leaf.

Stink beans
Shrimp – The best shrimp for stir-fries are large varieties like black tiger shrimp or jumbo prawns. Feel free to use other proteins like chicken, pork, or beef.
Shallots
Garlic
Fresh chili peppers
Light soy sauce
Oyster sauce
Shrimp paste – This is a fermented seasoning made from ground shrimp and salt that adds umami and depth to Thai food.
Palm sugar
Oil – Use neutral oils with a high smoke point, such as vegetable oil or canola oil, ideal for stir-frying.

Step-by-step image instructions

Step 1: Peel the stink beans carefully by slicing the pods open with a knife, then remove the beans. Discard the shells.

Hands peeling stink beans with a knife over a blue patterned bowl.

Step 2: In a mortar, pound garlic, shallots, and red chilies. Then, mix in the shrimp paste until you achieve a rough paste.

Pounded chili, garlic, and shallots in a mortar.

Step 3: Heat oil in a wok over medium-high heat. Add the prepared paste and stir-fry until aromatic.

Step 4: Add oyster sauce, light soy sauce, palm sugar, and water. Stir well, allowing the flavors to combine.

Fried shrimp paste mixture sizzling in a wok.

Step 5: Toss in the shrimp and stir-fry until they are just cooked, turning pink, about 1–2 minutes.

Stir-fried shrimp in a chili paste mixture.

Step 6: Add the stink beans and stir to coat them in the paste. Remove from heat and serve hot over steamed rice. Enjoy!

Stir-fried shrimp and stink beans in a spicy, savory sauce in a wok.

How to store and reheat

Storing: Let the leftovers cool to room temperature before transferring them to an airtight container and refrigerate within 2 hours of cooking. It can be stored in the fridge for up to 2–3 days.
Reheating: Reheat in a pan over medium heat for the best flavor and texture, adding a splash of water if the sauce has thickened. Alternatively, microwave in 30-second intervals, stirring in between until heated through.

More spicy Thai stir-fries to try next

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