Som Tam Thai - Green Papaya Salad
Thai green papaya salad with baby tomatoes, snake beans and a sprinkle of peanuts.
Cooking Time: 15 Mins
Serves: 2
Author: Paul Brighton
Ingredients
- 1 medium green papaya, shredded
- 10 cherry tomatoes, halved
- 50g snake beans, blanched in boiling water and halved
- 1 red chilli, finely sliced
- 1 tbsp fish sauce (Leave out for vegetarian)
- Juice of 1 lime
- 1 garlic clove, minced
- 1 tbsp palm sugar
To serve:
- 2 tablespoons unsalted peanuts
Directions
- Place peanuts in a dry frying pan on high heat and toast for 2 minutes constantly moving to avoid burning. Transfer to pestle and mortar and lightly crush.
- Place all ingredients except peanuts in a bowl and mix together.
- Transfer to individual plates and top with a sprinkle of the toasted peanuts.
