Green Papaya Pad Thai Recipes

Steps:

• In a blender or mortar, blend or pound garlic, salt, peanuts, chilies, sugar and shrimp (if using) into a paste. Transfer to a large bowl and mix in lime juice and fish sauce. Use a spoon (or the mortar) to lightly crush tomatoes and beans (if using), then add to bowl and mix lightly.
• Peel and coarsely grate or shred papaya, discarding seeds and inner membrane. There should be 4 to 6 cups.
• Add papaya to bowl and lightly but thoroughly toss together. Taste for seasoning. Mound in a bowl (if desired, line bowl with lettuce leaves beforehand). Sprinkle with peanuts and serve.

Steps:

• For the sauce:
• Stir together the fish sauce, palm sugar and tamarind puree. Set aside 3 to 4 tablespoons for the Pad Thai, and reserve the rest for another use.
• For the pad thai:
• Place a wok over medium heat and cook the garlic and shallots in the vegetable oil until the garlic is fragrant (do not brown). Turn up the heat to high and crack in the egg. Break the yolk and stir gently, but do not scramble. Once the egg is fully cooked, add the shredded papaya "noodles" and pour in the reserved Pad Thai sauce. Stir until the papaya is soft. Add the tofu, turnips and shrimp and mix well with the papaya. Stir in the bean sprouts, chives and crushed peanuts. Garnish with a sprinkling of dry ground red chile and a wedge of lime.