Green papaya salad is the most popular dish in Thailand. Northeastern is a food that is eaten with sticky rice and other dishes from the northeast and Laab, meat salad and bamboo shoot salad.
The two most popular types of green papaya salad or dried shrimp or crab are salty. green papaya salad with dried shrimp and peanuts is called som tum thai. The green papaya salad with salted crab is called som tum pbooh. Most ingredients are the same.
2 cups shredded fresh green papaya, use a Pro-Cut peeler or knife Thai Miracle.
3 roma tomatoes, medium, or use a little more if you can find cherry tomatoes
A handful of fresh green beans cut into 1 inch pieces
2 tablespoons dried shrimp
4-6 fresh Thai chiles, stems removed
3-4 cloves garlic
2 tablespoons fish sauce
2 tablespoons palm sugar
2 tablespoons fresh lemon juice
2 tablespoons juice from pickled mud fish (optional)
Peel fresh green papaya, rinse out milk-white, dry, and then destroy all papaya. Sprinkle with a little salt then rinse and drain. Keep 2 cups shredded papaya out, and put the rest in a sealed container for later use. Cut the tomatoes into thin slices. In a clay mortar and pestle Lao-style, thick book fresh chiles (whole) and garlic. Add green beans and tomato slices, and pound it lightly (not over-crush). Add the dried shrimp, fish sauce, palm sugar and lime juice. Add these items spoon by spoon, and taste as you go. To add the peanuts, add now and lightly pound (optional). If you want to add pickled mud fish (Pla ra), add two tablespoons of juice (optional). Add the shredded papaya and pound together until well blended. Serve in a dish with fresh cabbage and green beans on the side. Enjoy!