Green Papaya Pad Thai Recipe

Staff Writer
Green Papaya Pad Thai Recipe
Grilled Nectarines
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Here's a refreshing take on traditional pad thai. Chef Hong Thaimee of Ngam Restaurant located in New York City, serves up modern comfort food from Thailand. This version of pad thai forgoes the usual noodles and makes use of thinly sliced green papaya. To get the slices you need, a mandolin is most helpful. Just be careful!

1
Servings
3056
Calories Per Serving
Deliver Ingredients

Notes

*Note: Pickled turnip is sold in jars and is available at Asian supermarkets (it may also be sold as pickled daikon).

Ingredients

For the sauce

  • 1/4 cup tamarind purée or paste
  • 1/4 cup palm sugar
  • 1/4 cup fish sauce

For the pad thai

  • 2 tablespoons vegetable oil, plus more for grilling
  • 4 jumbo (6-8 per pound) shrimp, peeled and deveined
  • 2 teaspoons finely chopped garlic
  • 2 teaspoons finely chopped shallot
  • 1 large egg, preferably organic
  • 6 ounces green papaya, shredded
  • 2 tablespoons extra-firm tofu, diced finely
  • 1 tablespoon pickled turnip*
  • 2 ounces chives, cut into 1-inch lengths
  • 2 ounces bean sprouts
  • 2 tablespoons peanuts, crushed
  • Ground dry red chile pepper, for garnish
  • 1 lime wedge, for garnish

Directions

For the sauce

Combine all of the ingredients in a bowl and stir until well combined. Set aside.

For the pad thai

Heat a grill over medium heat until hot and coat the surface with vegetable oil. Cook the shrimp until no longer translucent, about 4 minutes. Brush lightly with the sauce. Remove from heat and set aside.

Heat the oil in a wok over medium heat and cook the garlic and shallot until the garlic is fragrant, about 1 minute (do not brown). Increase heat to high and add the egg. Break the yolk and stir gently, but do not scramble. Cook for about 1-2 minutes.

Once the egg is fully cooked, add the papaya and add 3-4 tablespoons of sauce. Stir until the papaya is soft. Add the grilled shrimp, tofu, and turnip and mix well with the papaya noodle. Stir in the chives, bean sprouts, and peanuts. Garnish with a sprinkling of dry ground red chile pepper and lime wedge.

Papaya Shopping Tip

Buying fruits in season when they are at the peak of their freshness make for great tasting food and can save you money.

Papaya Cooking Tip

Don’t throw out your overripe fruit – instead blend into a smoothie or salad dressing, add to muffin batter, bake into a cobbler, or boil down with sugar and a little lemon juice to make jam.

Nutritional Facts

Total Fat
76g
100%
Sugar
68g
N/A
Saturated Fat
13g
67%
Cholesterol
4187mg
100%
Protein
455g
100%
Carbs
117g
39%
Vitamin A
2002µg
100%
Vitamin B12
36µg
100%
Vitamin B6
6mg
100%
Vitamin C
149mg
100%
Vitamin D
4µg
1%
Vitamin E
51mg
100%
Vitamin K
155µg
100%
Calcium
2015mg
100%
Fiber
9g
37%
Folate (food)
879µg
N/A
Folate equivalent (total)
879µg
100%
Iron
13mg
70%
Magnesium
979mg
100%
Monounsaturated
33g
N/A
Niacin (B3)
62mg
100%
Phosphorus
8089mg
100%
Polyunsaturated
19g
N/A
Potassium
4898mg
100%
Riboflavin (B2)
1mg
60%
Sodium
23747mg
100%
Sugars, added
35g
N/A
Thiamin (B1)
1mg
72%
Trans
0.8g
N/A
Zinc
33mg
100%

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