Glass noodle som tum

Name: Glass noodle som tum
Cuisine: Thai
Ingredients: 2 tbsp lime juice; 2 tbsp fish sauce (nam pia); 1 tbsp palm sugar; 3 tbsp mint leaves; 2 tbsp roasted peanuts, crushed; 6 green beans; 2 ripe tomatoes; 200 g (7 oz) bean thread vermicelli; ½ green (unripe) papaya; 1 red chilli; 1 tbsp dried shrimp; 4 shallots, peeled and very thinly sliced; 1 clove of garlic, crushed with the side of a knife blade

Preparation info

Serves
4
as a salad

Difficulty
Easy

Appears in

Noodle

By Terry Durack

Published 2002

About

With its delectable crunch and sassy sweet-and-sour flavours, there is absolutely nothing wrong with the traditional som tum green papaya salad just as it is. But when I see a perfect noodle opportunity just waiting to be snapped up, I can’t help myself.

Ingredients

200 g (7 oz) bean thread vermicelli
½ green (unripe) papaya

Asia
Thailand
Fish course
Side dish
Noodles
Gluten-free
Pescatarian

Method

Soak noodles in boiling water for 3 to 5 minutes. Rinse in cold water, drain well and set aside.

Peel papaya and remove seeds. Slice flesh finely, then cut each slice into thin matchsticks. Drain, rinse in cold water and set aside. Cut beans into fine matchsticks and cook in simmering, salted water for 30 seconds. Drain, rinse under cold water and set aside. Cut the thick outer flesh fr