Thai Papaya Salad (Som Tam)

Som tam, ThaiPapaya salad, served on a white oval plate.

Thai Papaya Salad (Som Tam)

Thai papaya salad (Som Tam) is a crisp, spicy street-style dish with shredded green papaya, peanuts, tomatoes, and a tangy dressing you’ll crave.

Course Lunch, Salad

Cuisine Thai

Diet Gluten Free, Low Calorie, Low Fat, Low Lactose

Keyword authentic som tam, green papaya, green papaya salad, papaya salad, papaya salad recipe, som tam, thai papaya salad, Thai salad, thai street food salad

Prep Time 20

Total Time 20

Servings people

Calories 154

Author Hyegyoung K. Ford

Equipment

Ingredients

4 cup (400 g) shredded unripe papaya
6 snake beans or 12 green beans cut into 2-inch pieces
10 cherry tomatoes sliced in half
1/4 cup (35 g) unsalted dry roasted peanuts crushed
2 tbsp (8 g) cilantro chopped
2 tbsp (10 g) fried shallot optional

For salad dressing

2 cloves garlic
2-3 Thai red chili
2 tbsp (30 ml) fish sauce
3 tbsp (45 ml) fresh lime juice
2 tbsp (20 g) palm sugar

Instructions

Put papaya stands in a large zip bag and pound with a meat hammer or rolling pin until slightly soft and tender, turning the bag back and forth.
Add the snake beans slices to the bag and continue to pound until beans are soft and slightly bruised. Set them aside.
To make salad dressing; put garlic and chili in a small mortar and pound until they become a chunky paste. Shave off palm sugar thinly with a knife and add it to the garlic chili paste. Add dried shrimp and continue pounding until shrimp are bruised.
Add fish sauce, lime juice and stir everything in a grinding motion with a pestle until the sugar is dissolved. Taste and adjust the flavor according to your preference.
To complete salad; combine papaya, snake beans, tomato, cilantro, and half of peanuts in a large bowl. Pour the dressing over the salad and toss everything well. Sprinkle the remaining crushed peanuts and fried shallot (if using) on top. Serve immediately.

Notes

To shred unripe papaya; Cut papaya in half lengthwise. Peel papaya and remove the seeds. Shred the papaya, using a mandolin or vegetable julienne peeler, into thin strands, about 1/8 inch thick.

Nutrition