Follow these steps for perfect results
palm sugar
fish sauce
lime juice
tamarind paste
dried shrimp
garlic
peeled
roasted peanuts
roughly chopped
cherry tomatoes
halved
Thai chilies
chopped
green papaya
peeled, finely shredded
green beans
cut into 3/4 inch pieces
steamed white rice
cucumber spears
Whisk together palm sugar, fish sauce, lime juice, and tamarind paste to make the dressing.
Set the dressing aside.
Combine dried shrimp and peeled garlic in a large mortar with a pinch of salt.
Crush the shrimp and garlic with a pestle to form a paste.
Add roasted peanuts to the paste and roughly crush them.
Add halved cherry tomatoes and chopped Thai chilies, pounding gently to bruise and combine.
Transfer the mixture to a large bowl.
Add the peeled and finely shredded green papaya, cut green beans, and the dressing to the bowl.
Toss well to combine all ingredients.
Serve immediately with steamed white rice and cucumber spears.
Expert advice for the best results
Adjust the amount of chilies to your preferred spice level.
For a milder flavor, soak the dried shrimp in warm water for 10 minutes before using.
Serve immediately for the best texture.
Everything you need to know before you start
10 minutes
The dressing can be made ahead, but the salad is best served fresh.
Serve in a bowl, garnished with extra peanuts and lime wedges.
Serve with sticky rice.
Pairs well with grilled chicken or fish.
A crisp, light lager will complement the spicy and sour flavors.
The acidity of Riesling pairs well with Thai flavors.
Discover the story behind this recipe
Common street food and restaurant dish in Thailand.
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