Julienne or grate 2 cups of the green papaya
1 1/2 Tbs fish sauce (or to taste)
1 Tbs of brown sugar
1 serrano chilies finely diced
1 red sweet chili finely diced
juice if one large lime
1 clove of garlic grated
chopped roasted peanuts
Optional Ingredients:
handful of grape or cherry tomatoes diced
small handful of Thai basil leaves torn
sunflower seeds roasted and salted (see note)
handful of bean sprouts
Green onion/scallions thinly julienned
First peel the outside of the green papaya well with a vegetable peeler. Then scrape out the pearl colored seeds. Rinse the papaya and then use either a grater to create long thin slices or julienne peeler.
Toss all ingredients together in a bowl (except for the nuts or sunflower seeds). Allow to chill for about 20 minutes in the fridge. Serve with nuts or sunflower seeds.
Note: the chopped peanuts are traditional in this dish. I substituted sunflower seeds for the added crunch and "peanut" taste. It worked very well.
Post Title
→Thai Green Papaya Salad
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→https://jessica-dorrell-pictures.blogspot.com/2011/08/thai-green-papaya-salad.html
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