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The most famous spicy Thai salad. The dish combines the four main tastes of Lao/Thai cuisine: sour lime, hot chile, salty fish sauce, and sweetness added by palm sugar. In Laos and Thailand, it is customary that a customer ask the preparer to make the dish suited to his or her taste.
Cut the beans in 5cm pieces; cut pieces in half lengthways. Boil steam or microwave the beans until just tender. Drain, rinse under cold water; drain.
Peel the papaya. Quarter lengthways, remove the seeds; grate the papaya coarsely.
Place the papaya and beans in a large bowl or mortar with the tomato, chilli and shrimp.
Add the combined juice, sauce, sugar, garlic and half the coriander; mix firmly with pestle or wooden spoon
Place lettuce on serving plates; spoon papaya salad over the lettuce, sprinkle with nuts and remaining coriander.
For variation add seafood - prawns, crab or squid. Serve crispy pork rind (carb moo).
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