Name: Som Tum Thai (Green Papaya Salad)
Prep time: 10 min
Cook time: 5 min
Total time: 15 min
Cuisine: Thai
Ingredients: 2 chilies, to taste; 2 cloves garlic; 3 yard long beans, cut into 1-inch pieces; 3 tablespoons fish sauce; ⅓ cup roasted peanuts; 2 tablespoons palm sugar; ¾ lime, sliced; 3 cups green papaya, shredded; 3 small tomatoes, halved

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Why You’ll Love This Recipe

Som Tum Thai is fast, fresh, and full of flavor. The combination of spicy chilies, tangy lime, umami-rich fish sauce, and sweet palm sugar gives this dish an irresistible depth. Crisp green papaya and juicy tomatoes offer freshness and crunch, while roasted peanuts add a nutty contrast. It’s a healthy and refreshing dish that’s as satisfying as it is easy to make.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

2 chilies, to taste
2 cloves garlic
3 yard long beans, cut into 1-inch pieces
3 tablespoons fish sauce
⅓ cup roasted peanuts
2 tablespoons palm sugar
¾ lime, sliced
3 cups green papaya, shredded
3 small tomatoes, halved

Directions

Prep the Vegetables: Peel the green papaya and shred it into thin slices using a julienne peeler or grater. Slice the limes and halve the tomatoes. Cut the yard long beans into 1-inch lengths.
Crush Aromatics: In a large mortar and pestle, lightly pound the garlic and chilies until they break down slightly, releasing their aroma.
Add Beans: Add the long beans and gently pound them just enough to bruise and release their juices, keeping them crisp.
Add Dressing Components: Add the fish sauce, roasted peanuts, and palm sugar. Pound and stir to mix well. You can use a spoon to help blend the mixture.
Add Lime and Papaya: Squeeze in the fresh lime juice and toss in the lime peel. Add the shredded papaya and halved tomatoes. If using dried mini shrimp, add them here as well. Gently pound and mix the ingredients until the papaya is well coated with the dressing.
Serve: Serve immediately with extra peanuts or lime wedges if desired. Enjoy fresh for the best flavor and texture.

Servings and Timing

Servings: 2 servings
Prep Time: 10 minutes
Cook Time: 5 minutes
Total Time: 15 minutes

Variations

Vegetarian Version: Substitute the fish sauce with a plant-based or mushroom-based fish sauce alternative.
Spicy Level: Adjust the amount of chilies according to your spice tolerance—fewer for mild, more for extra spicy.
Protein Boost: Add dried mini shrimp or grilled tofu for a bit more substance and flavor.

Storage/Reheating

Storage: Som Tum Thai is best enjoyed fresh, but you can store leftovers in the fridge for up to 1 day. The papaya will soften and absorb more dressing over time.
Reheating: This dish is not meant to be reheated and is served cold or at room temperature.

FAQs

What is green papaya?

Green papaya is the unripe version of the tropical fruit. It has a firm texture and a neutral taste, making it ideal for absorbing flavorful dressings.

Can I make Som Tum Thai without a mortar and pestle?

Yes, you can use a mixing bowl and a wooden spoon to lightly crush and mix the ingredients, though the texture may vary slightly.

Is there a substitute for palm sugar?

You can use light brown sugar or coconut sugar as a substitute for palm sugar.

What if I can’t find yard long beans?

You can substitute yard long beans with green beans or snap peas, cut into small pieces.

Can I prepare the shredded papaya in advance?

Yes, you can shred the papaya and store it in the fridge for up to a day. Keep it dry and wrapped in a clean towel to retain its crispness.

Conclusion

Som Tum Thai is a wonderfully refreshing and flavorful salad that brings the essence of Thai street food to your kitchen. With its perfect blend of sweet, sour, salty, and spicy elements, this green papaya salad is an exciting dish to serve as a side or light meal. Quick to prepare and customizable to your taste, it’s a must-try for fans of Thai cuisine. Enjoy!

Som Tum Thai (Green Papaya Salad)

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Som Tum Thai (Green Papaya Salad) is a zesty, refreshing Thai salad made with shredded unripe papaya, fresh vegetables, roasted peanuts, and a tangy-sweet dressing. It’s a perfect balance of spicy, sour, sweet, and salty flavors.

Author: Amy
Prep Time: 10 minutes
Cook Time: 5 minutes
Total Time: 15 minutes
Yield: 2 servings
Category: Salad
Method: Mixing
Cuisine: Thai
Diet: Vegetarian

Instructions

Peel the green papaya and shred it into thin slices using a julienne peeler or grater. Slice the limes and halve the tomatoes. Cut the yard long beans into 1-inch lengths.
In a large mortar and pestle, lightly pound the garlic and chilies until they break down slightly, releasing their aroma.
Add the long beans and gently pound them just enough to bruise and release their juices, keeping them crisp.
Add the fish sauce, roasted peanuts, and palm sugar. Pound and stir to mix well. You can use a spoon to help blend the mixture.
Squeeze in the fresh lime juice and toss in the lime peel. Add the shredded papaya and halved tomatoes. Gently pound and mix the ingredients until the papaya is well coated with the dressing.
Serve immediately with extra peanuts or lime wedges if desired. Enjoy fresh for the best flavor and texture.