Ingredients
2 tablespoons roughly chopped garlic
6 bird eye chilies (with seeds, adjust for spice level)
6 tablespoons dried shrimp
1 cup grated palm sugar (loosely packed)
1/2 cup lime juice
1/2 cup fish sauce
1 cup roasted unsalted peanuts, lightly broken into pieces
20 pieces snake beans, cut into 5 cm lengths and bruised to soften
3 cups grape tomatoes, halved (about 400 g)
500 g shredded green papaya (4 cups tightly packed)
1/2 cup Thai basil leaves (for garnish)
Instructions
1-Prepare and shred green papaya using a grater or mandoline.
2-Pound garlic, chilies, and dried shrimp in a mortar.
3-Add sugar, lime juice, and fish sauce to the mixture and stir.
4-Combine beans, tomatoes, papaya, and peanuts with the dressing.
5-Serve immediately with garnishes.
Last Step:
Please leave a rating and comment letting us know how you liked this recipe! This helps our business to thrive and continue providing free, high-quality recipes for you.Notes
🌶 Adjust the number of bird eye chilies to control the spice level to your preference.
🥒 Freshness is key; prepare the salad just before serving to maintain the crisp texture of the papaya and beans.
🌿 Substitute snake beans with green or French beans, and use green mango or shredded cucumber if papaya is unavailable.
- Prep Time: 25 minutes
- Category: Salad, Appetizer
- Method: Mixing, Pounding
- Cuisine: Thai
- Diet: Gluten-Free, Dairy-Free
Nutrition
- Serving Size: 1 cup
- Calories: 150 kcal
- Sugar: 10 g
- Sodium: 700 mg
- Fat: 8 g
- Saturated Fat: 1 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 18 g
- Fiber: 4 g
- Protein: 6 g
- Cholesterol: 0 mg