Papaya Salad 2 (old version) - Hot Thai Kitchen!

This is an old recipe, for a new and improved version, see this video! • Green Papaya Salad (ol...
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About Pai:
Pailin “Pai” Chongchitnant is the author of the Hot Thai Kitchen cookbook, co-host of a Canadian TV series One World Kitchen on Gusto TV, and creator and host of the KZbin channel Pailin's Kitchen.
Pai was born and raised in southern Thailand where she spent much of her "playtime" in the kitchen. She traveled to Canada to study Nutritional Sciences at the University of British Columbia, and was later trained as a chef at Le Cordon Bleu culinary school in San Francisco.
After working in both Western and Thai professional kitchens, she decided that her passion really lies in educating and empowering others to cook at home via KZbin videos, her cookbook, and cooking classes. She currently lives in Vancouver, and goes to Thailand every year to visit her family. Visit her at hot-thai-kitchen.com
#ThaiFood #ThaiRecipes #AsianRecipes

[@PailinsKitchen]

HELLO LOVELY VIEWERS! Important Note: If you have questions about this recipe, you can post it here for the community to answer. But if you want to ask me, please get in touch via Facebook, Twitter, Instagram or my website (all links are in the description above). If you leave questions in the comments I may not see them due to the large volume of comments I receive across the hundreds of videos on this channel. Also, before sending on any questions be sure to read the written recipe on the website as I often add extra tips and notes not covered in the video. Thank you for watching!

[@JoseEllen1]

Love that you left the old papaya salad videos, too. Love all of them!

[@MsToxicavenger]

$9.99 - I just bought myself a clay mortar and wooden pestle... I had already planned on it - but your video prompted me to do it sooner. I'm making this as I type... needed a little more instruction - and I'm back at it. Thanks again.

[@PailinsKitchen]

I used to live in Vancouver BC! There's a place on Main and Hastings that carries every Thai ingredient you could possibly imagine.

[@deadbeatdad]

I'm watching your Tom Yum Goong right now and I'll tell you that you're recipes are right on. I cook Thai all the time and your descriptions are really giving me a great education. I had to learn these recipes the hard way. I wish YT was around when I started...but thank goodness I had some nice Thai ladies at the restaurants and markets to laugh at me and laugh with me and guide me to the right ingredients. I cook a few things a little different than you, but your explanations are GREAT!

[@sh3n3ng]

Thanks for the show. I love it.

[@lepidolight]

Keep up the good work! I just love your videos!

[@ingridcheng]

@PailinsKitchen I really enjoy your show! So far, you are the one the I was looking for. Your explanation is exellent and so easy to understand. Hope will see you on Food network soon.

[@sedanon]

Oh wow, narak mak mak. Korp khun mak na krup ;-) for showing how to prepare som tam. I used to eat it every day when i stayed in Bkk for 2 months

[@tippyh4639]

thx ,the s tum res. is fantastic!!! dig the pork sata res.to dig your show. Happy NewYear.

[@PailinsKitchen]

Haha, I'm glad the show is entertaining as well as educational!

[@ScarboroughFair68]

I was thinking the same thing! She's awesome!

[@RockTheOcean4me]

Very good presentation and your English is super ! Enjoyed watching both vids.

[@PailinsKitchen]

Thank you :) Makes me really happy to hear that. Maybe I will be discovered one day!

[@MsToxicavenger]

Seriously - it's another great video. Thank you. I was watching this WAY TOO LATE last night... and happy to see a new video. I am curious in this dish - you didn't put the green papaya in the mortar and smush them a little... that's how I always have seen this dish made... just a little bruising... work it with the dressing....

[@oops999]

I learned to eat som tam in Udorn forty years ago. I don't recall sugar or peanuts but I do recall fermented fish, sometimes tamarind seed, sometimes pickled crab. Sugar seems to be in more Bangkok food than Isaan food. I understand they don't eat fermented fish in Bangkok. I've been adding anchovy paste to my som tam and I'm thinking of what I might do with soft blue crabs.

[@PailinsKitchen]

Kob kun ka :) Glad you enjoy the show, will keep it coming! One thing i forgot to mention in the show (if I say everything i want to say it'll be a one-hour long show!) there's about a million variety of som tam, I even saw a cookbook today at a Thai bookstore and it's ALL som tam recipes.

[@PailinsKitchen]

You can, it's another possible acidic component. You can use it in place of or replace part of the lime. Its just not something I grew up eating.

[@PailinsKitchen]

Your welcome, I'm so glad you enjoy it :)

[@inoout]

can someone please give this girl a tv show haha

[@fadedluxury]

Wow!! at 3:17 two nice papaya..

[@origamigek]

Which/what kind of fish sauce would you recommend? I imagine there are many brands.

[@Thespellr]

Look delicious! Good vid, hope to see more of them! If you do request, it would be awesome to see Isaan bamboo salad also:) Although my favorite is with tamarind water and bla la. Bla la being sterilized or cooked of course.

[@kuntrasha]

do you know how they make those red colored bbq pork skewers that you see for 10baht each on the side of the road in thailand? love those things

[@leilayaj]

@lakorns There are ways to avoid smelling fish sauce. My parents and I don't use fish sauce nor do we use salt at all and it's already salty. :D

[@Cambodia69]

@misschristina11 - If you try this with a blender or food processor, it's not going to taste as it should. I don't know why this is so, but it is. If you plan on making Thai food on a more regular basis, you need to get a mortar and pestle. The clay kind with the wooden pestle, like Nong Pai mentioned, is best for Som Tam but can also be used for many other applications like making Num Prik Nom, etc. They're cheaper than the solid stone kind that she was using here. They both have their uses.

[@casketcrewchick]

my mom makes this everyday but WOW she puts so many hot peppers in it, i cant take it! lol

[@MsToxicavenger]

Yeah - Shrimp flavor bombs... you crack me up!

[@misschristina11]

can I just put all the first few ingrediants in a bleander? and just pulse blend ..cause I don't have a that thing

[@PailinsKitchen]

@misschristina11 Food processor would work better than a blender actually. Also easier to get out, but yes, you can find alternative ways to smush things.

[@PailinsKitchen]

@ilyilyxoxo Thank you, that's very sweet of you. Well, keep watching and spreading the news and maybe I will be on there one day :)

[@PailinsKitchen]

As I beilieve i mentioned in part 2, that I would've thrown the papaya in except the mortar I have is too small and it would've just over flowed. So yes, if you have the right kind of mortar, that would be the thing to do :) If you watch the introduction video during the slideshow where there's lots of pictures going through, there's one of a lady with large wooden pestle and clay mortar, that's the type I should've used.

[@mrjohn9595]

well done girl , next time can u show me how to do som tam pa la' pls

[@deadbeatdad]

If you are trying to get your own Food Network cooking show....you have my vote. You have everything. Good looks, smarts, good skills, you look into the camera and your explanations are awesome. Plus you can be understood verbally....the whole package! Good luck to you!

[@leilayaj]

I prefer to bruise my papaya along with my ingredients....more flavor and more thoroughly mixed!

[@csidaznigga]

you don't use crab and shrimp paste?

[@srainy]

@XxXStarLoveXxX aha maybe we all should just call it s.e.a long beans xD it's a common thing in the region xD

[@mermodfreres]

How about showing us how to make thai beef salad???

[@superdudeaway]

I was planning on making this salad, but decided to just go across the street to a restaurant that makes it for 45 baht.

[@Shoot1ngStar]

thats hot, and me is not talking bout the papaya salad xD

[@Kingcredible]

no Padak?!?!!? awwww

[@RareJadeForest06]

I think everyone makes it differently. I go to Thai restaurants and they don't use raw crabs. So I don' think she did anything wrong, if you watch other vids, everyone makes it different.

[@sayajinmamuang]

i like som tham bla la

[@stevorama11]

wow ur beautiful