This recipe comes to us from Amazing Thailand Uptown of Minneapolis, where Chefs Kulsatree Noree and Sukie Panthialath made classic papaya salads on our Thai Food in America series, episode 5, “Cooking Thai Regional Dishes: Northeast.” This salad comes from Thailand’s northeast Isan region, and we have included the recipe for their Thai version of this salad, but watch the video below to learn the differences between it and the Lao variation they also serve at their restaurant. You can also try this salad with the vinaigrette shared by Chef Yo of Pinto Garden.
Estimated cooking time: 5 minutes
Ingredients:
- 1 cup green papaya, shredded
- 1/4 cup carrots, shredded
- 1/4 cup green beans, whole
- 1/4 cup cherry tomatoes, halved
- 3 cloves garlic
- 1 tablespoon fried shrimp (optional)
- Dried chili (as much as you’d like!)
- 1 tablespoon roasted peanuts
- 1 tablespoon palm sugar
- 1 1/2 tablespoons fish sauce
- 1 1/2 tablespoons lime juice
Instructions:
- Crush garlic and chili in a mortar and pestle or bowl
- Add palm sugar and pound together
- Add green beans and tomatoes pound them (not too hard!)
- Add fish sauce and lime juice
- Mix in papaya and carrots and mix
- Top with roasted peanuts and shrimp
Watch Chefs Kulsatree and Sukie make it:
Photo credit: Amazing Thailand Uptown
