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.

Papaya Salad

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.
Serves 1-2.

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,

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