Serves 4 Preparation: 15 Minutes (plus cooking)
As with green mangoes, green papayas are under-ripe fruit and they are a staple ingredient in Thai salads. Mixed with seafood, chopped chicken, or fried minced pork and sold freshly made by street vendors, the salads make a light but satisfying lunch for office and store workers.
9 oz medium rice noodles
Juice of 2 limes
1 red chili, seeded and sliced very thin
2 tbsp fish sauce
1 tsp granulated sugar
5 oz green papaya, peeled and grated
12 crab claws
Extra lime wedges
1 Cook the rice noodles according to the package instructions and drain.
2 Mix together the lime juice, red chili, fish sauce, and sugar, stirring until the sugar dissolves. Toss with the warm noodles and set them aside to cool.
3 Cut the cucumber into long strips using a vegetable peeler. Peel the pomelo, pull away the pith, and break the flesh into bite-size segments.
4 Add the cucumber, pomelo, grated green papaya, and crab claws to the noodles and toss lightly together.
5 Transfer to a serving dish and serve with extra lime wedges to squeeze over.
Unlock Culinary Secrets with Spices, Sauces, and Other Exotic Ingredients
by Wendy Sweetser
Paperback; 192 pages;$18.95
Recipe reprinted by permission.
This page created January 2006
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