Green Papaya Pad Thai Recipe

Green Papaya Pad Thai Recipe
5 from 1 ratings
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!
Servings
1
servings
Grilled Nectarines
Ingredients
  • 1/4 cup tamarind purée or paste
  • 1/4 cup palm sugar
  • 1/4 cup fish sauce
  • 2 tablespoon vegetable oil, plus more for grilling
  • 4 jumbo (6-8 per pound) shrimp, peeled and deveined
  • 2 teaspoon finely chopped garlic
  • 2 teaspoon finely chopped shallot
  • 1 large egg, preferably organic
  • 6 ounce green papaya, shredded
  • 2 tablespoon extra-firm tofu, diced finely
  • 1 tablespoon pickled turnip*
  • 2 ounce chives, cut into 1-inch lengths
  • 2 ounce bean sprouts
  • 2 tablespoon peanuts, crushed
  • ground dry red chile pepper, for garnish
  • 1 lime wedge, for garnish
Directions
  1. Combine all of the ingredients in a bowl and stir until well combined. Set aside.
  2. 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.
  3. 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.
  4. 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.