I was having dinner with some friends several months ago at a new Thai place that just open up in Indianapolis. We ordered the Thai Green Papaya salad which seems very simailar to the Vietnamese version when I read the description. The used of the long green beans and cherry tomatoes really made the salad pop with beautiful colors. It was almost too pretty to eat! Not really, but you get the idea. Upon trying it for the first time, yes shame on me for missing out all these years, I noticed it was a lot sweeter than the Vietnamese version which is not really a bad thing. Everybody really enjoyed it because the flavor was there!
I figure it can’t be anymore difficult then the Vietnamese version, so I gave it a try. I used sauteed sliced beef as a protein because it goes very well with lime juice and tomatoes. Enjoy!
1 papaya (shredded into thin long strips)
1 carrot (julienned)
2 cup of long green beans ( cut into 1 inch portion)
1 cup of cherry or grape tomatoes (cut in 1/2)
1/2 cup cilantro (rough chopped)
1/2 cup basil (rough chopped)
1/2 lb sliced beef (any cut is fine)
1/2 tablespoon garlic (minced)
1. Marinade the green beans and papaya with 1 cup of sugar and 1/3 cup of vinegar for 1-2 hours.
2. Marinade the sliced beef with garlic, 1/2 tablespoon of fish sauce, and 2 teaspoon of sugar for about 30 minutes.
3. Drain vinegar/sugar mixture from green beans and shredded papaya. Squeeze as much of the liquid out from them.
4. Flavor the green beans and papaya with 1 lime, 1 tablespoon of fish sauce,sliced chilies, and a couple pinch of sugar.
5. Sauteed the sliced beef and let cool.
6. Toss in the sliced beef and tomatoes. Add more lime and fish sauce to your liking.
7. Right before serving toss in the cilantro and basil.
8. Top off your plate with some crushed peanuts.