Som Tam With Vermicelli

• 1/2 pounds Rice Vermicelli
• 1 clove Garlic, Peeled
• 4 whole Thai Bird Chilies, Stems Removed (add More/less) For Spice
• 1 whole Lime, Quartered
• 1 whole Roma Tomato, Sliced
• 2 Tablespoons Palm Sugar
• 1 teaspoon Shrimp Paste (or Sub 1 Whole Dried Shrimp For The Teaspoon Of Paste)
• 1 whole Unripe Green Papaya, Peeled, And Shredded
• 3 Tablespoons Fish Sauce
• 1/4 cups Roasted Peanuts (optional)

1. Start by cooking your rice vermicelli. You can find this at your local Asian market. Cook according to package instructions for al dente, then drain and rinse with cold water. Once cooled and drained, set aside in a bowl.
2. Som Tam is typically made with an Asian mortar and pestle, and you can also pick this up at any local Asian market. It's a standard in my house, not only for making Som Tam, but also fresh salsas on occasion.
3. Add the garlic and chilies into the bottom of the mortar. With the pestle, start mashing up the garlic and chilies, almost into a paste. Add half of the lime, and continue to mash. Add the tomatoes, and lightly smash those as well. Use a spoon as you are mashing with the pestle, mixing along the way. Add the palm sugar, and shrimp paste, and continue to mix and mash. Add the shredded papaya, along with the fish sauce, and continue to lightly bruise the papaya, mixing along the way.
4. When you are ready to serve, add a handful of the rice vermicelli to the bottom of a serving bowl, and top with the Som Tam mixture. Top with roasted peanuts. Use a fork and spoon to mix everything together, and then dig in.

vermicelli, clove garlic, chilies, lime, tomato, sugar, shrimp, unripe, fish sauce, ubc

Taken from tastykitchen.com/recipes/salads/som-tam-with-vermicelli/ (may not work)