Name: Thai Green Papaya Salad (Som Tum) Recipe
Prep time: 20 min
Total time: 20 min
Cuisine: Thai
Ingredients: 500g / 4 cups green papaya, shredded, tightly packed (~1 medium or 2/3 large); 20 snake beans, cut into 5cm / 2″ pieces (raw); 3 cups grape tomatoes, halved (~400g / 14oz); 1 cup roasted peanuts, unsalted; 1/2 cup Thai basil leaves; 2 tbsp garlic, roughly chopped (about 10 normal or 4 large garlic cloves); 6 bird eye chillies, roughly chopped with seeds (adjust for spice level); 6 tbsp dried shrimp; 1 cup palm sugar, grated and loosely packed; 1/2 cup lime juice; 1/2 cup fish sauce

Introduction

Thai Green Papaya Salad, or Som Tum, is a vibrant and refreshing dish bursting with bold flavors. Combining shredded green papaya with spicy chilies, tangy lime, and crunchy peanuts, it’s a perfect balance of sweet, sour, salty, and spicy. This classic Thai salad makes a great light meal or side dish.

A mound of thin, pale yellow noodles forms the base layer on a white plate, mixed with bright green long beans and fresh green leafy herbs. There are small red cherry tomatoes and scattered crushed peanuts on top and around the noodles. The texture of the noodles looks soft and slightly creamy, while the beans and herbs add a fresh, crisp contrast. The background is a white marbled texture, and a pair of chopsticks rest on the plate's edge. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

2 tbsp garlic, roughly chopped (10 normal or 4 large cloves)

6 bird eye chillies, roughly chopped with seeds (use fewer for less spicy)

6 tbsp dried shrimp

1 cup palm sugar, grated and loosely packed

1/2 cup lime juice

1/2 cup fish sauce

1 cup roasted unsalted peanuts

20 snake beans, cut in 5cm (2″) pieces

3 cups grape tomatoes, cut in half (~400g / 14oz)

500g (4 cups) shredded green papaya, tightly packed (about 1 medium or 2/3 large papaya)

1/2 cup Thai basil leaves

Instructions

Step 1: Place the peanuts in a mortar and pestle, then lightly pound them until broken into large pieces but not powder. Transfer to a bowl.

Step 2: In the mortar, pound the garlic and chillies into a rough paste. Add the dried shrimp and crush them without turning into a paste.

Step 3: Stir the palm sugar, lime juice, and fish sauce into the mortar mixture until the sugar dissolves. Pour this dressing into a large bowl.

Step 4: Add the snake beans to the mortar in batches. Pound them to bruise, split, and soften, then add them to the dressing bowl.

Step 5: Take handfuls of the halved tomatoes and gently crush them by hand before adding to the dressing bowl.

Step 6: Add the shredded green papaya and three-quarters of the crushed peanuts. Toss everything well using wooden spoons or tongs to combine.

Step 7: Serve immediately. Pile the salad onto plates, spoon some extra dressing over, and garnish with the remaining peanuts and Thai basil leaves.

Tips & Variations

Adjust the number of bird eye chillies to control the heat level according to your preference.

Substitute dried shrimp with roasted cashews or omit for a vegetarian version.

Use a food processor for pounding if a mortar and pestle are unavailable, but avoid over-processing to keep texture.

Add shredded carrots or green beans as additional crunchy vegetables.

FAQs

Can I use other types of papaya?

Green or unripe papaya is best because of its firm texture and mild flavor. Ripe papaya is too soft and sweet, which changes the salad’s character.

What if I don’t have a mortar and pestle?

You can use a food processor or blender to make the chili and garlic paste, but pulse briefly to keep a coarse texture. Bruising the beans by lightly crushing them with the back of a spoon works as an alternative.