Originally from Isan, Northeastern Thailand, it's probably the best known of Thai salads. Traditionally prepared in clay mortar and using a wooden pestle, its recipe is subject to many regional variations. Here is a method full of flavours to prepare this salad without any animal product.
Quantities are given for 1 mortar (1 person as a main course or 2 people as a starter).
1 garlic clove
1 fresh bird's eye chilli
1 snake bean, cut into 3 cm lengths
175 grams green papaya, grated
4 cherry tomatoes, halved lengthwise
20 g unsalted peanuts, dry roasted
20 g unsalted pumpkin seeds, dry roasted
2 tablespoons lime juice
2 tablespoons tamarind juice
1 tablespoon coconut sugar
2 tablespoons light soy sauce
100 g fresh rice noodles
Coarsely crush the garlic clove and the bird