Ingredients
- 15 green beans, chopped in half the long way
- 3 shallots, sliced
- 3-5 limes (about 5 tablespoons of lime juice)
- 2 tablespoons fish sauce (or substitute coconut aminos)
- 2 tablespoons honey
- 3 cloves garlic, grated
- 1 large green papaya
- 10 cherry tomatoes, quartered
- 1 small red bell pepper, sliced very thin
- 2 green onions, sliced
- 1 thai chili, minced very small (optional, very spicy)
- 1/4 cup chopped peanuts (optional)
Servings
Instructions
- In a frying pan, cook the green beans for about 5 minutes. Remove from heat.
- Add the shallots to the pan and cook for about 25 minutes until browned and crispy. Set aside.
- In a bowl, mix the lime juice, fish sauce or aminos, honey, and garlic. Stir to combine.
- Cut the papaya in half and lay it flat on the cut side. Peel the papaya, then use a julienne peeler or julienne attachment for a mandoline to cut the papaya into very thin strips.
- Put all the papaya into a bowl and add the lime juice mixture.
- Add in the cooled green beans, tomatoes, red pepper, the thai chili if using, and the green onions. Stir to combine and season with salt as needed.
- Serve and top with the crispy shallots and the peanuts.