Local chef hero and Northern Thailand–born Piyarat Potha Arreeratn, or “Chef Bee,” saw a golden opportunity after his restaurant Oishi Thai proved popular, and he opened NaiYaRa (www.naiyara.com) last December. Located in the Sunset Harbour neighborhood, NaiYaRa is a far cry from the glitz and glam of Miami Beach. Walls are adorned with custom, exciting artwork, and vintage soda crates and fishing baskets embellish the massive space. NaiYaRa feels like a glamorous-grungy dining den in the buzzing streets of Bangkok. We are lucky enough to have the recipe for his gorgeous papaya salad.
Ingredients
1 Carrot
1 Green Papaya
1/4 Purple Cabage
1 Garlic Clove
1 Bird Chili
1 Tomato – Cut in Chunks
1/4 Cup Ground Roasted Peanuts
Hand full of Long Green Beans
2 oz. Palm Sugar
2 oz. Fish Sauce
2 oz. Lime Juice
1 oz. Tamarind Juice
Method
Peel the skin of carrot and ripe papaya (green papaya) and shred each in medium size bowl, set aside. In a mortar add Thai Bird Chili, garlic, tamarind sauce, ground roasted peanuts and tomato. Mix ingredients in mortar. Add shredded carrot and papaya and mix. Put mixer on plate and add purple cabbage and long green beans, garnish with roasted peanut and drizzle on dressing (recipe below).
Dressing
Boil tamarind, fish sauce and palm sugar until palm sugar dissolves, add lime juice and mix. Take off heat, cool and pour of salad.
