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Yaad’s Spicy Papaya Salad
April 13, 2011  |  by jess m  |  Cooking, Tastes

Here’s how you make Yaad’s Spicy Papaya Salad. The full recipe is below the pictures. Enjoy.

Chilis, garlic, and sugar are placed in the mortar and pestle. A taller one than this is better for Papaya Salad, but this size works too.

You don't pound the ingredients, but crush them to release the oils and aroma. It's all in the wrist.

The papaya is added to the chili mixture, along with lime, fish sauce, and toasted peanuts.

Then pounded gently to combine the flavors.

Toss it together with some tomato, green beans, a few more toasted peanuts and it's ready. Easy.

Delicious. There's about a cup of Papaya Salad shoved in my face right now.

Green Papaya Salad
(serves 2)


Lime, 1-2 whole
Garlic, 2 cloves
Red Thai chilies, 5 whole
Sugar (raw or cane), 1 tablespoon
Fish sauce, 1 tablespoon
Green papaya, about 2 handfuls, shredded into long shreds and chilled in an ice bath
Tomato, 1 small, cubed
Fresh peanuts, toasted lightly


1. Crush in a twisting motion the fresh chilies and garlic, using a mortar and pestle. For this dish, a wood mortar and pestle is better than one made of stone.

2. Add sugar and a small handful of the peanuts, and crush into the chilies.

3. Add green papaya, 1 lime, and fish sauce, and toss with the chili mixture; bruise a little of the papaya in the mortar and pestle as you toss, to release the aroma. Add cubed tomato.

4. Taste the sauce, and add a little more sugar or lime if needed, to achieve a balance of sweet, sour and spicey.

5. Transfer to serving dish, and garnish with remaining peanuts.

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1 Comment

  1. What I love is LJ’s look of concentration in shots 2 and 4, and then the look of sheer satisfaction and joy in my sister’s face at the presentation of the meal. I don’t care if the sequence of the shots is off, let me enjoy the process and reward damn it….

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