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This Papaya Salad is like a window to my soul. It's represents both my Thai roots and love for cooking. My mom can whip this up out of thin air. Seriously, she just materializes the ingredients and suddenly there is a delicious, perfectly diced, spicy, flavor bomb of a salad waiting for you. I wouldn't be able to count how many times a year we eat this. I hope you enjoy it as much as we do!
4–5 garlic cloves
3–4 dried Thai bird chiles (or dried chiles de arbol)
5(ish) cherry tomatoes, halved
4–5 lime wedges
½ firm tomato, cut into wedges
4–5 tablespoons fish sauce (or to taste)
½ green (unripe) papaya, peeled and shredded (2–3 cups)
An exclusive recipe from Pepper’s upcoming cookbook for Thai grilled chicken skewers with an incredible spicy-sweet dipping sauce!
A delicious twist on pad see ew using bow-tie pasta!
Tender, chewy, perfectly salty noodles with a crispy bottom and lots of plump shrimp.
Individual sushi bakes made in muffin tins—no raw fish required.
