For the dressing:
1 to 2 tablespoons small dried shrimp
1 1/2 tablespoons sugar
2 medium limes, juiced
1 clove garlic, minced
2 to 3 tablespoons fish sauce
1 red Thai chili pepper, sliced thinly (adjust amounts to the spice level you desire)
For the salad:
1 small green papaya (1 to 1 1/2 pounds) peeled, seeded, and grated (or 3 cups pre-shredded green papaya)
1 cup bean sprouts
3 medium scallions, sliced thin
1/2 cup fresh Thai basil leaves, roughly chopped
1/2 cup chopped fresh cilantro
1 to 2 small tomatoes, cut into strips (optional)
1/2 cup raw peanuts, crushed
Preparation:
Combine all the dressing ingredients in a bowl and crush with a pestle or the back of a spoon to release the flavors. Taste, and adjust the fish sauce to your liking. Add the chiles bit by bit until you get the spice level you can handle.
Add the other salad ingredients and toss well. Taste and adjust the lime juice or fish sauce if needed.
Top with crushed peanuts. Enjoy!
Recipe Notes
- This keeps well and was still good the next day; the flavors were more concentrated.
This recipe has been updated - originally published October 2009.