Thai Green Papaya Salad Recipe (Som Tam)

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A green papaya salad in a dish with green beans, tomatoes, and peanuts.

Why You’ll Love This Green Papaya Salad Recipe

I first had Thai som tam while traveling through Chiang Mai, Thailand, where it’s one of the most popular street foods. I loved watching each salad come together right in front of me as the vendor gently pounded the vegetables and dressing together in a large mortar and pestle. It was one of those simple dishes that completely hooked me after the first bite, and I couldn’t wait to recreate it at home!

The traditional method helps the vegetables soak up all of the papaya salad dressing while keeping their signature crunch, but don’t worry if you don’t have a mortar and pestle. I’ve included an easy alternative so you can enjoy those same bold, balanced flavors at home with simple ingredients. Serve it alongside this mango chicken curry or Thai green curry with beef to make a full Thai-inspired meal.

Ingredients You’ll Need

The recipe itself is simple, but you may need to visit an Asian grocery store or international market for a few of the ingredients. Once you’ve made it, you’ll see it’s worth keeping these ingredients on hand.

Green papaya salad recipe ingredients in laid out on a countertop, labeled, in small bowls.

Green papaya: Green papaya is simply an unripe papaya. Unlike ripe papaya, it isn’t sweet or soft. Instead, it has a mild flavor and crisp texture that absorbs the dressing beautifully. Look for one that’s firm with dark green skin. I like using a julienne peeler, but a sharp knife works too.
Bird’s Eye Chilies: These small Thai chilies add authentic heat. I used 3 because I love a spicy salad, but feel free to use fewer if you’re sensitive to spice. You can always add more after tasting.
Garlic Cloves: Fresh garlic gives the dressing its bold, savory flavor.
Sugar: Palm sugar is traditional, but regular sugar or coconut sugar both work well.
Long Beans: Also called Chinese long beans, these look like extra-long green beans. Lightly pounding them softens them just enough while keeping their fresh crunch.
Dried Shrimp: These tiny dehydrated shrimp add a savory, salty depth that’s hard to replicate. I used small dried shrimp, but if yours are larger, roughly chop them before adding.
Roasted Peanuts: They add crunch and richness to the salad. Be sure to reserve a little for garnish.
Lime Juice: Freshly squeezed lime juice gives the dressing its bright, tangy flavor.
Fish Sauce: This adds the familiar savory flavor you’ll recognize from Thai green papaya salad. If you need the recipe to be gluten-free, double-check that your fish sauce is certified gluten-free.
Grape Tomatoes: These become juicy when lightly crushed and help balance the spicy dressing.

Recipe Variations

Make it a meal: Add grilled chicken, shrimp, steak, pork, or tofu for extra protein.
Skip the dried shrimp: You can leave them out if preferred, though they do add the traditional savory flavor.
Swap the tomatoes: Cherry tomatoes work just as well as grape tomatoes.

How to Make Thai Green Papaya Salad

Numbered step-by-step photos showing how to make this recipe.

Step 1: Use a veggie slicer or a sharp knife to peel and shred the papaya into thin slices. Place the shredded papaya in a large bowl.

Step 2: In a mortar and pestle, add the peanuts and pound them until they’re broken into smaller pieces. Reserve 2 tablespoons of the peanuts for topping the finished salad, then add the remaining peanuts to the bowl with the papaya.

Step 3: Add the bird’s eye chilies and garlic to the mortar and pestle and pound until they’re broken down into small pieces. Add the sugar and continue pounding until a rough paste forms.

Step 4: Add the long beans and dried shrimp. Lightly pound until the beans are bruised and slightly softened while still keeping their crunch.

Step 5: Stir in the lime juice and fish sauce until everything is well combined.

Step 6: Pour the dressing mixture over the shredded papaya and peanuts.

Step 7: Add the grape tomatoes to the mortar and pestle and gently pound a few times to lightly crush them. Add them to the salad.

Step 8: Toss everything together until the papaya is evenly coated in the dressing. Top with the reserved peanuts and serve immediately while the vegetables are crisp.

Expert Tips

No mortar and pestle? Finely chop the garlic, chilies, peanuts, and dried shrimp, then use the flat side of a chef’s knife to gently bruise the ingredients before mixing everything together.
If your shredded papaya seems especially wet, gently pat it dry before tossing it with the dressing so it doesn’t become diluted.
Lightly pound the tomatoes just until they begin to release their juices. You still want them to hold their shape.
Reserve some peanuts for garnish. They add the best crunch right before serving.
Toss the salad right before serving so the papaya stays crisp.

A close-up photo of a green papaya salad in a dish with chopsticks.

Serving Suggestions

Garnish with extra roasted peanuts and lime wedges, then serve immediately for the best texture.
This Thai green papaya salad is traditionally served cold as an appetizer or side dish, but it’s also satisfying enough for a light lunch with added protein.
Serve it alongside Thai-inspired dishes like curry chicken skewers or grilled lemon curry shrimp skewers.

Storage Tips

If you’d like to prep this salad ahead, shred the papaya and make the dressing separately. Store them in the fridge, then toss everything together just before serving.
This salad is at its best the day it’s made, when the papaya is still crisp.
Leftovers can be stored in an airtight container in the fridge for up to 3 days. Keep in mind that the shredded papaya will soften as it sits in the dressing, so it’s best enjoyed fresh.

An overhead shot of green papaya salad with peanuts in a dish with chopsticks.

Recipe FAQs

What is the difference between green papaya and ripe papaya?

Green papaya is simply an unripe papaya. It has firm, pale green flesh with a mild flavor and crunchy texture that’s perfect for salads. Ripe papaya is soft, sweet, and orange, making it better suited for eating fresh rather than using in this recipe.

Where can I buy green papaya?

I usually find green papaya at my local Asian grocery store, but many international markets and some larger supermarkets carry it too.

Is Thai Green Papaya Salad spicy?

Traditionally, yes. Bird’s eye chilies give the salad its signature kick, but it’s easy to adjust the heat by using fewer chilies. Start with one or two if you’re sensitive to spice, then add more to taste.