Okay, as my last Thai-inspired recipe of the month I thought I would go out with a bang with a dish I could eat every damn day. Sorry for the swearing but it’s just that good. Nick and I rarely eat out when at home but when we do, it’s Thai food. I also can’t go a meal without something fresh or green in it, so when we Thai food order out, Papaya Salad is almost always a must.

So of course, it was a pleasure to not only eat this every day while we were in Thailand but also to learn how to make it. 

It’s super simple – shave unripe papayas, toss with a light, tangy dressing, top with salted peanuts and BAM you have a spicy, sweet, tart, tangy, clean, healthy, packed with nutrients, hearty dish to add to a rich meal.

The toughest part is of course, shaving the green papaya but as long as you pay attention and have a sharp knife, it’s not all that difficult. Just whack at it!

How do you pick a papaya for green papaya salad? 

Look for ones with smooth uniformly vibrant green skin that doesn’t give when pressed with your thumb. If it’s pale green or has a hint of yellow on the skin, chances are it’s already started to ripen and won’t shave or taste the same.

Where do I find dried shrimp and red thai chili peppers?

Well if you live in Hawaii, you’re in luck, they carry both ingredients at all the local grocery stores. If you don’t… which is honestly all of us, you can order online through Amazon or Thrive. Oh the wonders of bringing international flavors to your doorstep!

Is it worth the effort? 

Damn straight it is! So good it’s worth swearing again in the same post. Enjoy!

INGREDIENTS

1-2 Large Unripe Green Papaya

½ cup Green Beans

¼ cup Salted Peanuts

2 Red Thai Chili Peppers

2 Limes

2 Cloves Garlic

1 tbsp. Fish Sauce

2 tbsp. Brown Sugar

1 tbsp. Dried Shrimp

Serving Size 4-6

INSTRUCTIONS

• Finely dice red thai chili peppers and garlic.
• Using a mortar and pestle, crush dried shrimp into the thai chili peppers and garlic.
• Whisk in fresh squeezed lime juice, fish sauce, and brown sugar. Set the sauce aside while you shave the papaya and chop the salad ingredients.

• Using a sharp knife, cut the ends of the unripe papaya off. Carefully shave off hard skin.
• Cut the papaya lengthwise and use a spoon to scoop out the insides. Discard.
• With a sharp knife, very carefully whack the papaya, making long lengthwise cuts in the flesh.
• Then use a vegetable peeler to shave off the top layer of the skin (thin shreds).
• Repeat the last two steps until the entire papaya is shredded. Place in a large bowl.
• Wash and trim the green beans. Dice into ¼ inch bites. Add to the bowl.
• Toss the sauce in with papaya and green beans.
• Top with salted peanuts and extra sliced chili peppers if available.
• Enjoy!