(For weight loss! This is a fresh green julienned papaya tossed in herbs, lime juice, soy sauce and aromatic spices. Traditionally this Som Tam salad or relish is pounded with a mortar and pestle which is more fun!)
TAKE 1 small green papaya; 1 medium clove garlic, minced; 1 small red chilli pepper (or bird chilli if you can find it), finely chopped; 1 tbs soy sauce (can use fish sauce too); 2 tbs vegetable oil; 3 tbs freshly squeezed lime juice; 2 tbs brown sugar; 5 large green beans (optional); 1 cup cherry tomatoes, halved; 2 cups bean sprouts (moong sprouts); quarter cup chopped Thai or Italian basil for garnish; half cup roasted peanuts or cashew for garnish; half tsp granulated sugar, optional; 3 medium spring onions or scallions, thinly sliced lengthwise;
NOW peel and grate green papaya using larger grater. In a small food chopper or processor add garlic, chilli pepper, soy sauce, oil, lime juice, brown sugar and process till liquid turns reddish from chilli, set this dressing aside. Alternatively you may also pound garlic and chilli in into paste with mortar and pestle. Transfer to small bowl adding soy sauce, oil, lime juice and brown sugar, whisk together to combine.
Green beans may be sliced thin and bruised or pounded lightly before adding in. Put shredded papaya, cherry tomatoes, bean sprouts in salad bowl. Add most of the basil leaving some for garnish. Add chilli dressing, beans and toss. Add most peanuts, leaving some for garnish. Test for taste and adjust flavour if you want it more salty or spicy and if too sour you may sprinkle a little white sugar over your salad and toss again. Sugar will melt. Garnish with spring onions/scallions and rest of basil leaves and peanuts. Serve with sticky rice like they do in Thailand. Enjoy.
Note: Instead sugar try some jaggery powder.