- 1 Cup Green papaya, shredded
- 1/4 Cup Carrot, shredded
- 1 Green long bean, cut in 1″ lengths
- 1 Clove Garlic
- 1-2 Birds eye chilis
- 2 Cherry tomatoes, halved
- 2 tbsp Peanuts, roasted (optional)
- 1 tbsp Dried shrimp
- Tomato cut into a flower and lettuce for decorations (optional)
- 1 tbsp Fish sauce
- 1 Lime juice (to taste)
- 1 tbsp Palm sugar
- 1 tbsp Tamarind paste
Shred papaya and carrot.
In a clay mortar, smash the garlic and chilis. Add roasted peanuts, dried shrimp, long beans and smash.
Add palm sugar, fish sauce, tamarind paste, and tomato and pound briefly.
Add lime juice to taste and add shredded papaya and carrots. Mix well.
Serve on plate with lettuce and tomato rose (optional) for decoration.
*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.
VIDEOS are prepared by Chef Dao, one of our instructors. Here is a link to her YouTube channel: