Lunch

Som-tom Thai is for Lunch.

Som-tom Thai takes 25 minutes to prepare.

Som-tom Thai takes several minutes to cook.

Som-tom Thai makes 4 servings.

The ingredients for Som-tom Thai are:

16 oz Green Papaya (by ASHLEYBABE17)
1.5 cup Bean sprouts
1 cup Cucumber - Euro Fresh Farms Long English (by VLVADOUG)
2 serving Tomatoes, Roma, Fresh, 1 Med
.75 cup, chopped Scallions, raw
2 serving Celantro, fresh chopped 1/4cup (by MINDYYY)
5 tbsp Basil
.333 cup Peanuts, Great Value Unsalted Dry Roasted Peanuts
6 oz Shrimp, cooked
4 clove Garlic
2 tbsp Lime Juice, juice of 1 lime
3 tbsp Fish Sauce
6 tsp unpacked Brown Sugar
1.5 tbsp Agave Nectar, Organic Blue Agave, Light
.333 tbsp Shrimp Paste (by ANIIGE)
2 pepper Peppers, hot chili, red, fresh
0.5 cup Green Beans, FreshCut, Cut Green Beans, No Salt Added

Here is how you make Som-tom Thai:

1. Stir all "dressing" ingredients together. This dressing should be tangy - a combination of sweet, sour, spicy and salty, but more sweet than sour (this will help balance out the sharpness of the papaya). 2.Slice the papaya in half lengthwise and crack it open. Scrape out the seeds and discard. Then turn over each half and peel off the green skin, next cut the fresh green beans into pieces about an inch long sliver if you like but I leave my pieces whole this should be lo9ng beans but very hard to get here so I use regular green beans, I try to pick out thin beans. The shrimp get added also, decide how big you want them and chop accordingly. I like to slice mine in half lengthwise then if they are too big I'll cut them again in half. 3. Use a large-size grater to grate the papaya, or shred it as they do in Thailand: simply make many long cuts leinmgthways into the flesh, then use a peeler to thinly slice off the top layer into a bowl. I use a famous feemsters mothers helper set real thin. BE Careful. My Ex- wife also added shredded carrots.4. At this point, put the shredded shredded papaya into a mortar and use the pestle to crush it a bit, this will bring out the juice. Another way is to place the shredded papaya in a food processor and pulse briefly, this chops it too much to my liking. I have used a rolling pin and mashed it in a plastic freezer bag which seems to work better than a food processor.5. Combine the green papaya with all the other salad ingredients in a large bowl, reserving the peanuts and half the fresh basil for toppings. Pour over the dressing and toss well. 6. Taste-test the salad. If you'd prefer it saltier, add more fish sauce or soy sauce. If you prefer it sweeter, drizzle over a little more honey agave or karo. Toss again.Portion out into bowls and top with the ground peanuts and reserved basil. Serving Suggestion: In Thailand, Green Papaya Salad is nearly always eaten with a side of sticky rice or Satay pork or beef or chicken. My wife likes a side of Egg drop soup and spring rolls.Serving Size: This recipe makes 4 servingsNumber of Servings: 4Recipe submitted by SparkPeople user DONN1ZYF.

The nutritional information for Som-tom Thai is:

• Servings Per Recipe: 4
• Amount Per Serving
• Calories: 265.1

• Total Fat: 6.5 g
• Cholesterol: 82.9 mg
• Sodium: 1,241.0 mg
• Total Carbs: 41.9 g
• Dietary Fiber: 7.9 g
• Protein: 16.7 g

Som-tom Thai is Asian cuisine.