Total Time
20mins
Prep 20 mins
Cook 0 mins

This is my version of a traditional Thai raw salad with a mildly spicy seasoning. I acquired the original recipe from the Blue Elephant Cooking School. The dried shrimp does tend to give this dish a strong flavour. Like my fellow garlic lovers here at Zaar, the first time I made this I used more than one clove of garlic, 3 to be exact, but in this dish to much garlic becomes overpowering and one misses out on the wonderful combination of flavours.

Ingredients Nutrition

Directions

  1. In a mortar, roughly pound the garlic and chillies.
  2. Add the beans and pound, then the shrimps and pound again until crushed.
  3. Add the sugar, fish sauce and lime juice and stir together.
  4. Add the tomatoes and press with the pestle to bruise the tomatoes.
  5. Add the peanuts and the papaya and stir until well mixed in.
  6. Serve cold in a round dish lined with lettuce leaves and sprinkle coriander leaves on to of the salad.
Most Helpful

5 5

Nice, authentic tasting recipe! All the flavors work really well together! I added shredded carrots as well. This season it's hard to find unripen papayas, but you want to look for the greenest ones with a harder to the touch surface. Thank you Chrissyo for posting this!

5 5

I was having Thai Green Papaya salad which I bought from a Night Bazaar when I decided to check Zaar out to see whether there was a recipe for it. Lo and behold, I found yours. The ingredients are the same except for the last two and the chilli was red. The vendor also used a bit of shredded carrot and shredded green mango. It was delicious!! The vendor used a wooden mortar and pestle. I had it with fried chicken and it was a match made a heaven! Thanks for posting this.