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Salad · Thai

Som Tam with Boiled Egg and Peanuts

20 min Serves 4 ~191 kcal/serving ~£4.80 (£1.20/serving) Contains-nutsDairy-freeGluten-freeVegetarian

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Ingredients

  • 300 g green papaya (or grated carrot and cucumber)
  • 4 large eggs, hard-boiled and peeled
  • 80 g cherry tomatoes, halved
  • 2 garlic cloves
  • 2 fresh red chillies
  • 30 g roasted peanuts, roughly chopped
  • 2 tbsp vegetarian fish sauce
  • 2 fresh lime
  • 1 tbsp palm sugar

Nutrition (per serving)

Calories
191 kcal
Protein
10.8 g
Carbohydrate
11 g
of which sugars
7.7 g
Fat
10.3 g
of which saturates
2.6 g
Fibre
3 g
Salt
1.48 g

Estimated from typical values for each ingredient — a guide, not a substitute for the label on what you actually buy.

Method

  1. 1

    Peel and finely shred the green papaya.

  2. 2

    Pound the garlic and chillies to a rough paste, then mix with the tomatoes, vegetarian fish sauce, lime juice and palm sugar.

  3. 3

    Toss the shredded papaya through the dressing.

  4. 4

    Quarter the boiled eggs.

  5. 5

    Arrange the papaya salad in bowls, top with the egg quarters and scatter with roasted peanuts.

  6. 6

    Serve immediately with sticky rice.

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