Bring a large pot of water to a boil. Working in batches, blanch the green beans for 4 minutes, then transfer to a bowl of ice water with a slotted spoon. Once cooled, drain the green beans.
Heat 1/2 tablespoon oil in a large saute pan over medium heat and saute shallot for 3 minutes, stirring occasionally. Add in the ginger, lemongrass, garlic and peanuts and cook until fragrant, about 1 minute. Season with salt and pepper, remove from heat and transfer to a large bowl.
Whisk in the lime zest, lime juice, remaining 1 tablespoon olive oil, soy sauce and cilantro. Add in the green beans and toss to combine. Serve as a side dish or over rice for a main dish.
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