Videos are part of the paid Cooking Club (https://thaichefschool.com/thai-subscription-cooking-clubs/)
RECIPE:
EQUIPMENT
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Clay mortar & wood pestle
INGREDIENTS
- 1 Cup Green papaya, shredded
- 1/2 Cup Carrot, shredded
- 1 Green long bean, cut into 1″ lengths
- 1 Clove Garlic
- 1-2 Bird’s eye chilis
- 1/2 Tomato, quartered
- 1/4 Cup Peanuts, roasted (optional)
- 1/2 Tomato, thinly sliced to make a rose (optional)
- 1 Leaf Lettuce as decoration
SEASONINGS:
- 1 1/2 tbsp Soy sauce
- 1 Lime juice (to taste)
- 1 tbsp Palm sugar
- 1 tbsp Tamarind paste
INSTRUCTIONS
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Shred papaya and carrot
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In a clay mortar, smash the garlic and chilis.
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Add roasted peanuts and long beans and smash.
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Add palm sugar, soy sauce, tamarind paste, and tomato and pound briefly.
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Add lime juice to taste and then add shredded papaya and carrots. Mix well.
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Serve on plate with lettuce and tomato rose for decoration.
ADDITIONAL LEARNING:
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IMPORTANT
*RECIPES & VIDEOS–
Recipes presented here will vary some from your class. Every instructor teaches differently, and cooking is an art, not a science. No two chefs will cook the same dish identically. This is why the same dish eaten in multiple restaurants will all taste a bit different. There is no such thing as “one” perfect recipe. These recipes have been reviewed by us and prepared by one of our instructors.