Green Papaya Pad Thai Recipe

Green Papaya Pad Thai Recipe
Staff Writer
The essential cold summer soup from Spain, gazpacho is made with fresh tomatoes, peppers, and country bread soaked in olive oil.

Photo Sasabune Omakase Modified: Flickr/erin/CC 4.0

 Gazpacho is a Spanish classic, best made when juicy tomatoes are in season.

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
1675
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.

Nutritional Facts

Total Fat
114g
100%
Sugar
35g
39%
Saturated Fat
28g
100%
Cholesterol
61mg
20%
Carbohydrate, by difference
132g
100%
Protein
43g
93%
Vitamin A, RAE
1979µg
100%
Vitamin B-12
1µg
42%
Vitamin B-6
1mg
77%
Vitamin C, total ascorbic acid
375mg
100%
Vitamin K (phylloquinone)
53µg
59%
Calcium, Ca
702mg
70%
Choline, total
41mg
10%
Copper, Cu
1mg
0%
Fiber, total dietary
22g
88%
Folate, total
178µg
45%
Iron, Fe
16mg
89%
Magnesium, Mg
450mg
100%
Manganese, Mn
1mg
56%
Niacin
9mg
64%
Pantothenic acid
2mg
40%
Phosphorus, P
619mg
88%
Riboflavin
1mg
91%
Selenium, Se
29µg
53%
Sodium, Na
1441mg
96%
Thiamin
1mg
91%
Water
209g
8%
Zinc, Zn
6mg
75%

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.