Sawaddee ka welcome to hot thai kitchen my name is Pai I'm a culinary student right here in
San Francisco and purebred Thai one no I'm here show you how to make not just any Thai food I'm
talking about those real unadulterated version it's some seriously strong flavors if you want
to know what that's like so with me so I'd be hot welcome back to my Hot thai kitchen the dish we're
making today is something that's actually been requested of me by a few people because it's one
of those iconic Thai dishes I'm talking about the green papaya salad or some phone now as per
usual we're going to take a little time what if some tam som bomb means to pound with a
pestle and mortar like one of these and some means in modern tile anguish it means orange
but in older culinary's high language it refers to dishes that are sour which sums up definitely
is so let's get going we're going to first prep our main ingredients or green papaya now this
is basically a regular papaya that's been picked when it's not yet right so it doesn't have much
of a flavor but it's got a fantastic crunchy texture and it's firm and so refreshing to eat
kind of like a cucumber with much firmer so we're going to first peel this now make sure you have a
really sharp peeler and they're people that like too few things different ways but I like to take
advantage of the fact with my peeler PIOs in both directions down and up so instead of just going
one way I set it like this and I run it around sort of this way so I get the bulk of the peel
off quickly and then you can go and finish off the little bits and pieces that you have
that was the last of it so now all that's done what we're gonna do now is shred this now you
can put this through in box grater if you like but I'm going to show you the old-school traditional
way the Thai way where the box grater is a kitchen appliance it's not always available so what you're
going to do is you're gonna take a knife and you're gonna go chop chop chop just like this
and you're basically making incisions fine incisions and you're nice gonna sort of get
stuck in the papaya just pull it off now this looks scary because the first time I tried it
I thought I was going to miss and chop my finger off and you might so you got to be
careful don't go any faster or harder than you're comfortable so once you've exhausted the surface
area facing you right you're going to give it a toss and keep going with the other side now
making this is really nostalgic for me because in eighth grade back in Thailand we had to do a
presentation in front of our classmates and we had to pick up a topic to teach our classmate
how to do something and guess what I picked how to make some thumb and I showed everyone at the
age of 14 how to make some thumb in front of my class so so I'm just about finished now the
entire papaya has been chopped now we're going to shave it off now if you have a peeler that
peels off a pretty thick layer you can peel you just use a peeler but I'm gonna use my knife so
the blunt end on the board make sure you've got a firm grip and you can come a little closer so
you can take a look I'm gonna shave off a thin layer of this and about two inches or so and
what you're going to end up with is nice little shreds of green papaya and they're not going to
be they're not going to be exactly the same size but that's what you want we don't want
this to look like it's been mass-produced in the factory this is real rustic homemade food
all right it's not gonna be the same and that's what makes it beautiful so you're gonna keep going
now if you keep going and at one point it's all stuck together in a big sheet that means you've
gone deeper than your incisions not a big deal just pick your pápai up again and chop chop chop
some more and then you're gonna continue to do this until your entire papaya is gone all right
so I've got just about what I need here and I want to show you once you get to the core of
the papaya it's gonna be thin and you can feel like it's a sort of you can press down because
the core of the papaya is empty so that's what you're sort of aiming to achieve now I'm gonna
take about two cups for our salad one and then to the rest of it I'm going to keep in cold water and
the reason why you want to do that is because soaking them in cold water actually make them a
lot crispier folk so for tomorrow's salad or even a few days from now your salad will be crunchy er
than it is today so if you want it to you can do this ahead of time for a couple of hours so
good in cold water in the refrigerator and your salad will actually be crunchy er so that's a
little trick so we're gonna set that aside for now so now that we've got our salad where's my
compost we're going to make the dressing now the dressing is where we use our crop or a pestle and
mortar now this is not the right type of pestle and mortar to use for this dish but it's the only
one I have so we're gonna make do and I'll show you in a little bit why it's not the right side
but let's get going we're first gonna have three small cloves of garlic the inner clothes not the
big giant ones on the outside if you're gonna use those just one is enough and we're gonna
add four Thai chilies now these ones that I have are not very spicy that's why I'm adding four but
can add however much Julie as you want actually so in there and we're going to pound this into
a piece alright so here's what we're looking for you want to come closer to see you want it to be
a page now the Chile skins it's not too big of a deal because that's not too spicy if you get a
big bite of it but you want to make sure that the garlic and everything has become a pace because
you don't want big chunks of raw garlic now next we're going to add dried shrimps now these come in
packages like this and you can find them in the refrigerated section of your Asian supermarket
and they are like shrimp jerky they are like concentrated shrimp flavor bombs and it's really
going to add a nice meaty substantial nough stew our salad that would otherwise be kind of light
and fluffy tasting so this is very important so I soaked these in hot water for about three or four
minutes so they rehydrate a little bit and they break up more easily so in go the little shrimpy