I invite you to try my Thai Papaya Salad Recipe featuring green papaya, quartered tomatoes and crisp long beans tossed with garlic and Thai red chilies. A splash of fish sauce, lime juice and optional dried shrimp mingles with roasted peanuts to assemble a dish from Authentic Thai Recipes truly.

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I’m excited to share my take on an Authentic Green Papaya Salad that’s become a favorite in my summer cookouts. This dish is crisp, refreshing and delicious—a perfect side dish for any barbecue.

I start with 1 small green papaya, peeled and julienned, and add 1-2 medium tomatoes quartered to bring a burst of juiciness. I like to mix in 5 long beans cut into 1-inch pieces along with 2 cloves garlic, minced so that every bite is loaded with flavor.

Then come 3 Thai red chilies, roughly chopped; they give the dish a fun kick that fans of Thai Papaya Salad Dressing and Authentic Thai Recipes will love. I finish it with a tangy dressing made of 2 tablespoons fish sauce, 2 tablespoons fresh lime juice, 1 tablespoon palm sugar and a sprinkle of 1/4 cup roasted peanuts.

Its cheeky mix of sweet, sour and spicy makes it one of the best Thai recipes in my collection. Enjoy!

Why I Like this Recipe

I really love this Thai green papaya salad because it reminds me of summer. First, its crunch and freshness just hit the spot every time i eat it. I enjoy how the lime juice, fish sauce and palm sugar mix together to give it a tangy and slightly sweet flavor that wakes up my tastebuds. Also, the spicy kick from the garlic and red chilies makes it exciting and not boring at all. Another reason is that the roasted peanuts add a fun crunchy texture, making every bite interesting and unique. Overall, this recipe just makes me feel like i’m having a little adventure in every bowl.

Ingredients

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Green papaya: a fibrous, crunchy base, low calories, great for digestion and texture.
Tomatoes: tangy and juicy, supply vitamin C and help balance flavors pretty well.
Long beans: crisp and healthy, add a slight protein boost with extra vitamins.
Garlic: provides a strong aroma and flavor punch, essential though prone to burn quickly.
Thai red chilies: add fiery spice and vitamins but use moderate, they can overwhelm.
Dried shrimp: offers a salty umami kick and protein boost, very bold in flavor.
Fresh lime juice: a refreshing sour element that enlivens the salad and brightens taste.

Ingredient Quantities

1 small green papaya, peeled and julienned

1-2 medium tomatoes, quartered

5 long beans, cut into 1-inch pieces

2 cloves garlic, minced

3 Thai red chilies (adjust to taste), roughly chopped

2 tablespoons dried shrimp (optional)

2 tablespoons fish sauce

2 tablespoons fresh lime juice

1 tablespoon palm sugar or brown sugar

1/4 cup roasted peanuts, roughly chopped

How to Make this

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1. Peel the green papaya and cut it into thin, julienned strips.

2. Quarter the tomatoes and trim the long beans into 1-inch pieces, then add them to a large mixing bowl along with the papaya.

3. Mince the garlic and roughly chop the Thai red chilies (use less if you’re not used to spicy food).

4. (If using dried shrimp) lightly toast them in a dry pan until they get more flavor and then add them in.

5. In a mortar and pestle, pound together the minced garlic, chilies, and dried shrimp, if you’re using them, until they’re well combined.

6. Mix in the fish sauce, fresh lime juice, and palm sugar into the mortar; keep pounding until the sugar nearly dissolves in the sauce.

7. Pour this tangy dressing over the papaya, tomatoes, and long beans, and gently toss everything together.

8. Give the salad a good mix to fully coat the veggies in that punchy sauce.

9. Sprinkle the roughly chopped roasted peanuts over the salad for some crunch and extra flavor.

10. Let it sit a couple of minutes so the flavors can meld, then serve it fresh as a cool and refreshing side dish.

Equipment Needed

1. Cutting board – used for prepping the papaya, tomatoes, long beans, garlic, and chilies
2. Sharp knife – necessary for peeling, julienning, quartering, and mincing the ingredients
3. Large mixing bowl – to toss together the papaya, tomatoes, and long beans
4. Mortar and pestle – for pounding the garlic, chilies, and dried shrimp and for mixing in the fish sauce, lime juice, and sugar
5. Dry pan – to lightly toast the dried shrimp, if you’re using them
6. Measuring spoons – to precisely measure out the fish sauce, lime juice, and palm sugar
7. Mixing spoon – to gently toss and coat the veggies with the tangy dressing
8. Serving bowl or plate – for serving the salad once everything’s mixed and the flavors have melded

FAQ

Q: Can I make this salad vegan friendly?

A: Yes, you can substitute the fish sauce with soy sauce and omit the dried shrimp. It might change the taste a bit, but it's still yummy.

Q: Are dried shrimp really necessary?

A: No, they are optional. If you dont like seafood, you can leave them out without much impact on the overall flavor.

Q: How do I know when the papaya is ready to use?

A: Look for a small, firm, unripe green papaya. If it feels too soft, it's probably moving on to ripeness and wont give you the crunch you need.

Q: Can I add extra veggies or fruits?

A: Sure, some people like adding carrots or cucumbers for extra crunch. But if you want the authentic flavor, stick mostly to what's listed.

Q: How long can I keep this salad?

A: Ideally, its best served fresh. If you have leftovers, store it in the fridge for up to one day, but the texture might get a bit soggy.

Authentic Green Papaya Salad Recipe Substitutions and Variations

If you dont have green papaya, shredded carrots or green zucchini might work just as fine.
If you cant find dried shrimp, try using chopped anchovies or simply leave them out for a vegetarian twist.
Lacking fish sauce? A mix of soy sauce and a pinch of salt can do the trick.
If you dont have fresh lime juice, a squeeze of lemon juice works as a good backup.
No long beans on hand? Green beans or snap peas will give you a similar crunchy feel.

Pro Tips

1. Try lightly toasting the dried shrimp in a dry pan before using them, but be careful not to burn them, coz burnt shrimp will mess up the flavor.
2. If you really dont like too much spice, you can cut back on the Thai red chilies or take out some seeds to tone down the heat without losing that punch.
3. When you’re mixing the garlic, chilies, and shrimp in the mortar, pound them until the sugar almost dissolves into the sauce coz that really helps blend all the flavors together.
4. It helps a lot to toss the veggies with the dressing right before serving so they stay crunchy instead of getting soggy if they sit too long.