S1 Tum Tad Recipe

Shred and prep vegetables

Peel the green papaya and carrot. Using a mandoline or julienne peeler, shred green papaya into long thin strips until you have about 2 cups packed. Shred the carrot to yield 1 cup. Trim green beans and cut into 1-inch pieces. Quarter or cut tomatoes into wedges. Place shredded papaya and carrot in a large bowl; add green beans and tomato wedges and set aside.

Cook noodles and eggs

Bring a pot of water to a boil. Blanch Kanom jean rice noodles for 30–60 seconds until heated through and pliable, drain well and rinse under cool water to stop cooking; drain thoroughly and set in a small serving nest. Place eggs in simmering water for 9–10 minutes for hard-boiled yolks; cool in ice water, peel and halve.

If your Thai meat lope isn't ready-to-eat, grill or pan-sear 4 oz slices for 2–3 minutes per side until cooked through and slightly charred. Slice thinly and keep warm.

Pound dressing (traditional)

In a mortar and pestle or small bowl, lightly crush the garlic cloves and Thai chilies together until roughly mashed. Add palm sugar and continue to pound until sugar is mostly dissolved. Add fresh lime juice and fish sauce, taste and adjust to balance: the dressing should be bright, salty, sweet, and spicy. If too salty, add more lime; if too sour, a pinch more sugar. Stir to combine.

Alternative (blender)

Combine garlic, chilies, palm sugar, lime juice, and fish sauce in a small blender or jar and pulse until sugar dissolves and the mixture is uniform.

Pour the prepared dressing over the bowl with shredded green papaya, carrot, green beans, and tomatoes. Using two spoons or salad tongs, toss vigorously until the dressing coats the vegetables evenly and the papaya softens slightly (about 30–60 seconds). Taste and adjust seasoning—add more fish sauce, lime juice, or sugar as needed.

Plate the salad: divide the dressed papaya mixture between two plates or one large platter. Arrange Kanom jean noodles in a small nest at the side of each plate (or one nest on the platter). Place sliced Thai meat lope and halved hard-boiled eggs atop or beside the salad. Scatter fried pork skin over the top for crunch.

Finish with crushed roasted peanuts and fresh cilantro leaves. Serve with extra lime wedges on the side so diners can add more acidity if desired.

Serve immediately so the fried pork skin stays crisp. Provide extra chilies or fish sauce at the table for guests to adjust heat and salt. Kanom jean may be used to scoop salad or eaten on the side.