Fresh and fast green papaya salad with gluten free rice noodles
Serves: 4
Prep Time: 15 minutes
Total Time: 45 minutes, includes cooking time for noodles
2 Tablespoons fresh lime juice
2 Tablespoons Thai fish sauce
1 Tablespoon tamarind juice concentrate
1 Tablespoon brown sugar or granulated palm sugar
1 Tablespoon peanut oil
1 teaspoon sriracha sauce
1 package (14 ounce) gluten free rice vermicelli noodles
2 cups shredded green papaya
1 shallot, thinly sliced
1 pint cherry tomatoes, cut in half
1 cup mung bean sprouts
1/2 cup fresh cilantro leaves
1/2 cup mint leaves
1/4 cup roasted peanuts, crushed (optional)
1. Make Dressing: In a medium jar with a tight fitting lid, combine lime juice, fish sauce, tamarind juice, sugar, peanut oil and sciracha sauce. Tighten lid and shake well to combine. Set aside.
2. Cook Noodles: Cook vermicelli noodles according to package directions. Drain and set aside.
3. Mix Salad: In a medium bowl, combine papaya, shallot, tomatoes, sprouts, cilantro, mint and cooked noodles. Toss to combine. Pour dressing over salad and gently toss to coat with dressing.
4. Garnish & Serve: Sprinkle peanuts over salad, if using, and serve. Enjoy!
