From the Chef's Kitchen: Papaya Salad
Exclusive recipes, shared only with Pittsburgh Magazine, from some of Pittsburgh's Best Restaurants and chefs. This popular salad comes from Nicky's Thai Kitchen.
photo by chuck beard
½ cup shredded
unripe Asian papaya
¼ cup shredded carrot
¼ cup green beans, halved
1 tomato, sliced
¼ cup fresh Thai chilis
1 teaspoon fish sauce
2 mounded tablespoons ground peanuts
1 tablespoon lime juice
1 teaspoon salt
1-2 teaspoons sugar
Shred the carrots and papaya. Cut green beans to 1¼-inch lengths. Chop chilis into small pieces. Cut tomatoes into small wedges, and grind the peanuts.
Create sauce of mostly lime juice; balance with a bit of fish sauce and light touch of sugar and salt. Mix the ingredients in a bowl with the sauce. There should be enough sauce to bathe the fresh ingredients. Serve and enjoy.
Ratthasak “Nicky” Insawang, head chef/owner of Nicky’s Thai Kitchen, says, “Papaya salad is a very popular and classic dish from Thailand. It is refreshing, healthy and bursts with flavors. The balance of sour, spicy, salty, sweet and a touch of richness from the fish sauce makes this dish simple to make and a good representative of the complexity of flavors offered in Thai kitchens around the world.”
Chef's Tip: Add a dash of lime juice to tone down the scent of fish sauce
Nicky's Thai Kitchen
Downtown: 903 Penn Ave., 412/471-THAI
North Side: 856 Western Ave., 412/321-8424, nickysthaikitchen.com