Ingredients:
For the marinade:
2 tablespoons garlic, roughly chopped
2 bird eye chilies, roughly chopped with seeds (adjust according to spice level)
1 cup palm sugar, grated
½ cup lime juice
½ cup soya sauce
½ cup rice wine vinegar
Salt to taste
For the salad:
1 cup roasted peanuts, unsalted
5 string beans, cut in small 1-inch pieces
3 cups cherry tomatoes, cut in half
500 gms green papaya, shredded
2 semi ripe mangoes, shredded
10 Thai basil leaves
Directions:
- Pound peanuts lightly and break them into smaller pieces. Transfer to a bowl.
- Pound garlic and chili into a paste. Stir in palm sugar, lime juice, soya sauce, and vinegar until sugar dissolves. Pour the dressing into a large bowl.
- Heat a nonstick grill pan or grill over high heat and grill the green beans until they are just charred and still very crisp. Add it to the dressing with cherry tomatoes.
- Add papaya, mangoes, and 3/4 of the peanuts. Toss well
- Serve: Once everything is coated in the dressing, immediately pile it up onto plates. Spoon over some dressing. Garnish with Thai basil leaves and sprinkle with remaining peanuts.