Crunchy snake beans and juicy tomatoes tossed through shredded unripe papaya are enhanced by a kick of garlic and chilli. A squeeze of lime, dash of fish sauce and a pinch of palm sugar and dried shrimp is the perfect dressing. Finished off with a sprinkle of toasted cashews and decorated precisely with pearls of pomegranate makes this traditional papaya salad the ultimate lunch!
A splash of grenadine slowly creeps up the edges of a glass, which elevates the next layer of mango crushed with citrus. Sweet and delicious!
With a mocktail in one hand and a fork of salad in the other, we watched a fisherman haul in his catch with the help of his two sons. You can see why “Dinner on the Beach” at the Fisherman’s Village was our go-to place to grab a bite to eat in Thailand!