Thai Green Papaya Salad Recipe (Som Tam)

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

Thai Green Papaya Salad Recipe (Som Tam)

This Thai-inspired green papaya salad recipe is a refreshing salad made with crisp shredded green papaya, juicy tomatoes, crunchy peanuts, and a bold dressing of lime juice, fish sauce, garlic, and Thai chilies. It's traditionally made by gently pounding the ingredients together so every bite is infused with sweet, sour, salty, and spicy flavor. Inspired by the unforgettable som tam I ate from street vendors in Chiang Mai, this naturally gluten-free recipe brings those authentic flavors home with an easy method anyone can make. If you've been looking for an approachable som tam recipe, this version is a great place to start!

Prep Time15

Total Time15

Course: Appetizer

Cuisine: Asian, Thai

Keyword: gluten-free, green papaya, green papaya salad recipe, Thai papaya salad recipe

Servings: servings

Author: Jean Choi

Ingredients

2 cups julienned green papaya tightly packed
1-3 bird's eye chilies stems removed - Use just one for medium spicy
2 garlic cloves
2 tbsp sugar
4 long beans broken into 2 inch pieces
2 tbsp dried shrimp roughly chopped if they are big
1/2 cup roasted peanuts divided
3 tbsp lime juice
2 tbsp fish sauce
1/2 cup grape tomatoes halved

Instructions

Use a veggie slicer or a sharp knife to peel and shred the papaya into thin slices. Place in a large bowl.
2 cups julienned green papaya
In a mortar and pestle, add the peanuts and pound to break up into smaller pieces. Reserve 2 tbsp of peanuts to the side and add the rest in the bowl with the papaya.
1/2 cup roasted peanuts
Add bird's eye chilis and garlic to the mortar and pestle, and pound until broken down in to small pieces. Add sugar and pound again until a paste is formed.
1-3 bird's eye chilies, 2 garlic cloves, 2 tbsp sugar
Add long beans and dried shrimp, and lightly pound until the beans are bruised and softened.
4 long beans, 2 tbsp dried shrimp
Stir in lime juice and fish sauce with a spoon until everything is combined.
3 tbsp lime juice, 2 tbsp fish sauce
Pour all contents of the mortar over the shredded papaya and crushed peanuts.
Add grape tomatoes to the mortar and pestle and pound a few times to lightly crush. Add to the salad.
1/2 cup grape tomatoes
Toss the salad well to combine. Top with the remaining peanuts, and serve immediately.

Video

Notes

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.
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.
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.

Nutrition