Thuy's Pad Thai
Thuy's Pad Thai

Photo Credit

Karen Nickel

This Recipe

  • Skill Level: Intermediate
  • Serves: 8

A green papaya is featured in both traditional and contemporary Vietnamese dishes from spring rolls and salads to main dishes. Unlike the typical sweet tasting, orange papaya you might be familiar with, the inside of the green papaya is white. It is not sweet and, when cut with a julienne peeler, will turn into the most beautiful “noodles” that will hold up in a dressing. Choose a firm, dark-green papaya. I am so happy to have a little Asian market right next to me when I am home in New York. I often carry green papayas in my luggage when I travel to families so that I can share this amazing fruit! One medium papaya will give you eight cups of noodles. If you simply cannot find a green papaya in your area, don’t fret. You can just use all zucchini, yellow squash, and carrots as your noodles. Squash does not hold up in dressings like the hearty green papaya, so dress your noodles right before serving.

For more healthy recipe ideas like this one, check out my new book Eat Raw, Not Cooked.


  • 6 to 8 cups julienned green papaya
  • 1 large zucchini, cut into julienne noodles
  • 1 large carrot, cut into julienne noodles
  • Not Peanut Sauce
  • 1 cup grape tomatoes, halved, for garnish
  • 1 sliced avocado, for garnish
  • 1/2 cup raw cashews, for garnish
  • 1 cup tiny sprouted greens, like micro greens, onion sprouts, or arugula sprouts, for garnish



1. In a large bowl, combine all vegetable noodles. Right before serving, toss with Not Peanut Sauce. (Get the recipe for Not Peanut Sauce here.)
2. Pile a heaping cup of noodles on a plate or in a bowl. Garnish with tomatoes, avocado, and cashews. Top with micro greens.


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