Julienne or grate 2 cups of the green papaya
1 1/2 Tbs fish sauce (or to taste)
1 Tbs of brown sugar
1 serrano chilies finely diced
1 red sweet chili finely diced
juice if one large lime
1 clove of garlic grated
chopped roasted peanuts
handful of grape or cherry tomatoes diced
small handful of Thai basil leaves torn
sunflower seeds roasted and salted (see note)
handful of bean sprouts
Green onion/scallions thinly julienned
First peel the outside of the green papaya well with a vegetable peeler. Then scrape out the pearl colored seeds. Rinse the papaya and then use either a grater to create long thin slices or julienne peeler.
Toss all ingredients together in a bowl (except for the nuts or sunflower seeds). Allow to chill for about 20 minutes in the fridge. Serve with nuts or sunflower seeds.
Note: the chopped peanuts are traditional in this dish. I substituted sunflower seeds for the added crunch and "peanut" taste. It worked very well.