Prep 30 mins
Cook 2 mins
I love anything Thai and this is a great side salad. From "Hot Off the Grill with Bobby Flay Episode: Tropical Grilling
- 8 ounces string beans
- 3 plum tomatoes
- 1⁄2 cup roasted unsalted peanuts
- 2 (1 lb) green papayas, peeled, seeded and julienned
- 1⁄4 cup Thai fish sauce
- 1⁄4 cup lemon juice, fresh squeezed
- 1⁄4 cup lime juice, fresh squeezed
- 2 tablespoons sugar
- 1 teaspoon garlic, minced
- 2 teaspoons red pepper flakes
- 1⁄4 cup cilantro leaf, rough chop
- Bring a large pot of salted water to a boil.
- Add the string beans and cook for 2 minutes. Remove and plunge into cold water to stop further cooking.
- Drain well and cut each bean in half.
- Halve the tomatoes lengthwise and remove the seeds. Slice the halves into 1/8-inch strips.
- Roughly chop all but 2 tablespoons of peanuts.
- In a bowl toss papaya with the beans, tomatoes, chopped peanuts, fish sauce, lemon and lime juices, sugar, garlic, red pepper flakes and 3 tablespoons cilantro.
- Garnish with remaining peanuts and cilantro.
So satisfying! I don't measure too carefully, but it is perfect...and probably would be with other slight variations in the proportions. Otherwise, I used all the ingredients listed, but added fresh Thai basil and cooked shrimp. It gave me the opportunity to run my new food processor thru its various shredding discs. They all would have resulted in a very satisfactory result but I favor the thread-like shreds. I combined the sugar and liquids b/f dressing the salad. What a joy to find something so luscious yet supremely healthful!
I loved this and so did my DH. One thing I did was cut the amount of red pepper flakes in half, but it was still too hot for my DH, so I'm going to try 1/4 tsp. next time. I used Agave syrup instead of sugar in this but followed the recipe pretty much to the T other wise. I found it really filling, so only had that for my lunch. I will definitely make this again soon. It is a wonderful salad to serve on a hot evening. Thank you for an excellent post.