Follow these steps for perfect results
garlic cloves
peeled
salt
dry-roasted salted peanuts
more for garnish
fresh bird chilies
sliced
raw sugar
dried shrimp
(optional)
fresh lime juice
fish sauce
to taste
round tomatoes
coarsely chopped
long beans
trimmed and cut
papaya
green and unripe
lettuce
for serving (optional)
Peel and coarsely grate or shred the green papaya, discarding the seeds and inner membrane.
In a blender or mortar, blend or pound garlic, salt, peanuts, chilies, sugar, and dried shrimp (if using) into a paste.
Transfer the paste to a large bowl and mix in lime juice and fish sauce.
Lightly crush the tomatoes and long beans (if using) with a spoon (or the mortar) and add them to the bowl.
Add the grated papaya to the bowl and toss lightly but thoroughly.
Taste and adjust seasoning as needed.
Mound the salad in a bowl (optional: line the bowl with lettuce leaves beforehand).
Sprinkle with additional peanuts and serve immediately.
Expert advice for the best results
Adjust the amount of chilies to your spice preference.
For a vegetarian version, omit the dried shrimp and fish sauce.
Serve immediately for the best texture.
Everything you need to know before you start
5 minutes
Not recommended; best served fresh.
Mound in a bowl and garnish with peanuts.
Serve as a side dish or light meal.
Pairs well with grilled meats or seafood.
Complements the spice and acidity.
Discover the story behind this recipe
Popular street food in Thailand.
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