Green Papaya Salad Ala Bobby Flay

Name: Green Papaya Salad Ala Bobby Flay
Prep time: 30 min
Cook time: 2 min
Total time: 32 min
Yield: 4 serving(s)
Ingredients: 8 ounces string beans; 3 plum tomatoes; 1/2 cup roasted unsalted peanuts; 2 (1 lb) green papayas, peeled, seeded and julienned; 1/4 cup Thai fish sauce; 1/4 cup lemon juice, fresh squeezed; 1/4 cup lime juice, fresh squeezed; 2 tablespoons sugar; 1 teaspoon garlic, minced; 2 teaspoons red pepper flakes; 1/4 cup cilantro leaf, rough chop

Submitted by Chicagoland Chef du Jour

"I love anything Thai and this is a great side salad. From "Hot Off the Grill with Bobby Flay Episode: Tropical Grilling"

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photo by Chef Joey Z.

Ready In:: 32mins
Ingredients:: 11
Serves:: 4

ingredients

8 ounces string beans
3 plum tomatoes
¹⁄₂ cup roasted unsalted peanuts
2 (1 lb) green papayas, peeled, seeded and julienned
¹⁄₄ cup Thai fish sauce
¹⁄₄ cup lemon juice, fresh squeezed
¹⁄₄ cup lime juice, fresh squeezed
2 tablespoons sugar
1 teaspoon garlic, minced
2 teaspoons red pepper flakes
¹⁄₄ cup cilantro leaf, rough chop

directions

Bring a large pot of salted water to a boil.
Add the string beans and cook for 2 minutes. Remove and plunge into cold water to stop further cooking.
Drain well and cut each bean in half.
Halve the tomatoes lengthwise and remove the seeds. Slice the halves into 1/8-inch strips.
Roughly chop all but 2 tablespoons of peanuts.
In a bowl toss papaya with the beans, tomatoes, chopped peanuts, fish sauce, lemon and lime juices, sugar, garlic, red pepper flakes and 3 tablespoons cilantro.
Garnish with remaining peanuts and cilantro.

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Reviews

I loved this and so did my DH. One thing I did was cut the amount of red pepper flakes in half, but it was still too hot for my DH, so I'm going to try 1/4 tsp. next time. I used Agave syrup instead of sugar in this but followed the recipe pretty much to the T other wise. I found it really filling, so only had that for my lunch. I will definitely make this again soon. It is a wonderful salad to serve on a hot evening. Thank you for an excellent post.

Chef Joey Z.
So satisfying! I don't measure too carefully, but it is perfect...and probably would be with other slight variations in the proportions. Otherwise, I used all the ingredients listed, but added fresh Thai basil and cooked shrimp. It gave me the opportunity to run my new food processor thru its various shredding discs. They all would have resulted in a very satisfactory result but I favor the thread-like shreds. I combined the sugar and liquids b/f dressing the salad. What a joy to find something so luscious yet supremely healthful!

Marietta Mary Lou

Tweaks

I loved this and so did my DH. One thing I did was cut the amount of red pepper flakes in half, but it was still too hot for my DH, so I'm going to try 1/4 tsp. next time. I used Agave syrup instead of sugar in this but followed the recipe pretty much to the T other wise. I found it really filling, so only had that for my lunch. I will definitely make this again soon. It is a wonderful salad to serve on a hot evening. Thank you for an excellent post.

Chef Joey Z.

RECIPE SUBMITTED BY

Chicagoland Chef du Jour

Hinsdale, Illinois

Hi there! Originally CHICAGOLAND CHEF DU JOUR, I like to think of myself as a fantastic home cook with a flair for the gourmet. I have gotten & shared many recipes since I became a member in 2007. Although I have not been active in a few years, I still return to look for recipes from some of my fave chefs. Thanks to all you have helped me over the years and thanks a bunch to any and all reviews.

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