Green Papaya Pad Thai Recipes

GREEN PAPAYA SALAD

Steps:

• Combine garlic, chiles, and green beans into a mortar and pound roughly. Add the papaya and pound again, to bruise the ingredients. Stir in fish sauce, lime juice, and sugar and pound again. Ad the tomato and pound to combine. Stir in the chopped peanuts and serve.
• If you don't have a mortar and pestle, you can make a version of this in your blender or food processor: coarsely chop the garlic, chile peppers, and green beans. Mix in the papaya, and pulse a few times. Mix in the tomato, fish sauce, lime juice, and sugar. Pulse to combine; salad should still have texture. Transfer to a serving dish and stir in the peanuts.

GREEN PAPAYA PAD THAI RECIPE

Steps:

• Combine all of the ingredients in a bowl and stir until well combined. Set aside.
• Heat a grill over medium heat until hot and coat the surface with vegetable oil. Cook the shrimp until no longer translucent, about 4 minutes. Brush lightly with the sauce. Remove from heat and set aside.
• Heat the oil in a wok over medium heat and cook the garlic and shallot until the garlic is fragrant, about 1 minute (do not brown). Increase heat to high and add the egg. Break the yolk and stir gently, but do not scramble. Cook for about 1-2 minutes.
• Once the egg is fully cooked, add the papaya and add 3-4 tablespoons of sauce. Stir until the papaya is soft. Add the grilled shrimp, tofu, and turnip and mix well with the papaya noodle. Stir in the chives, bean sprouts, and peanuts. Garnish with a sprinkling of dry ground red chile pepper and lime wedge.

THAI GREEN PAPAYA SALAD AKA SOM TAM

Steps:

• Pound garlic until fine.
• Add garlic, lime juice, fish sauce,brown sugar in a bowl.
• Mix well.
• Add papaya, tomato wedges and chili into a big mixing bowl.
• Stir in the garlic mixture into papaya bowl (item 3).
• Adjust seasoning if necessary.
• It should be mixture of sweet, sour and salty.
• Toss in dried shrimp, groundnut and cashew nut.
• Served with long beans, cabbage or other raw vegetables.

GREEN PAPAYA PAD THAI

Steps:

• For the sauce:
• Stir together the fish sauce, palm sugar and tamarind puree. Set aside 3 to 4 tablespoons for the Pad Thai, and reserve the rest for another use.
• For the pad thai:
• Place a wok over medium heat and cook the garlic and shallots in the vegetable oil until the garlic is fragrant (do not brown). Turn up the heat to high and crack in the egg. Break the yolk and stir gently, but do not scramble. Once the egg is fully cooked, add the shredded papaya "noodles" and pour in the reserved Pad Thai sauce. Stir until the papaya is soft. Add the tofu, turnips and shrimp and mix well with the papaya. Stir in the bean sprouts, chives and crushed peanuts. Garnish with a sprinkling of dry ground red chile and a wedge of lime.