Thai Green Papaya Salad (Som Tam)
This fresh and delicious Thai green papaya salad recipe comes from Chef Lyn, a chef instructor at the renowned Siam Culinary Academy in Bangkok.
This is a classic Thai salad that’s been loved for generations—bold, zesty, and packed with flavor. Traditionally made with shredded green papaya, chilies, lime juice, fish sauce, and a handful of crunchy peanuts and dried shrimp, it’s the perfect balance of sweet, sour, salty, and spicy.
Super refreshing and just the right amount of heat, it’s a staple in Thai cuisine and a must-try for anyone who loves vibrant, punchy salads.
Thai Green Papaya Salad (Som Tam)
Ingredients
- ½ unripe green papaya
- ¼ carrot
- 4 long beans cut into 1.5-inch (~4 cm) pieces
- 4 cherry tomatoes halved
- 2 tbsp dried shrimp
- 2 tbsp roasted peanuts
- 4 garlic cloves
- 5 Thai bird’s eye chilies
- 1 tbsp palm sugar
- 2 tbsp fish sauce
- juice of 2 limes
Instructions
- Peel and shred the green papaya using a julienne peeler or knife.
- Julienne the carrot.
- Cut the long beans into 1.5-inch (4 cm) pieces and halve the cherry tomatoes.
- Soak the dried shrimp in hot water, then rinse 4–5 times until clean and softened.
- Peel the garlic cloves and prepare the chilies.
- In a mortar and pestle, roughly pound the garlic and chilies until roughly crushed.
- Add palm sugar, lime juice, and fish sauce to the mortar. Mix well.
- Add the shredded papaya, carrot, long beans, cherry tomatoes, sliced lime, softened dried shrimp, and roasted peanuts.
- Lightly pound and toss everything together until the vegetables are slightly bruised and well coated in the dressing.
- Transfer to a plate and serve immediately as a refreshing side dish or with sticky rice.
Notes
Related: Thai Green Papaya Salad by Chef David Thompson
Related: Authentic Shrimp Pad Thai
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Related: Thai Fish Cakes w/ Cucumber Dipping Salsa
