Ingredients:

  • 2 tbsp fish sauce
  • 2 tbsp fresh lime juice
  • 1 tbsp palm sugar
  • 3 Thai bird's eye chilies
  • 2 cloves garlic
  • 3 cups shredded green papaya
  • 1/2 cup carrots
  • 4 oz yardlong beans
  • 5 cherry tomatoes
  • 2 tbsp dried shrimp
  • 2 tbsp roasted peanuts

Instructions:

  1. Peel the green papaya and use a julienne peeler to create long, thin strips. Toss the shredded papaya and carrots with a pinch of salt and let them sit for 5 minutes to ensure a crispy snap.
  2. Add the garlic and chilies to a mortar and pound into a coarse paste.
  3. Add the dried shrimp and yardlong beans to the mortar, pounding lightly just to bruise the beans.
  4. Add the palm sugar, fish sauce, and lime juice. Use the pestle to stir and crush the sugar until completely dissolved.
  5. Add the shredded papaya, carrots, and cherry tomatoes. Use a pound-and-toss motion—lightly hitting the papaya while stirring with a spoon—until the vegetables are glossy and coated.
  6. Fold in the roasted peanuts at the very end to maintain their crunch.