I made this green papaya salad because I wanted something fresh, crunchy, and full of Thai flavor. It’s spicy, tangy, and light, but still very satisfying. The green papaya gives it a crisp texture, and the dressing adds a bold kick. I love how the chili, lime, garlic, and fish sauce come together in every bite. It’s a dish that wakes up your taste buds.
This salad is perfect when you want something quick and healthy. It doesn’t take much time to prepare, and the ingredients are simple. I often make it when I’m short on time but still want something tasty. It works great as a light lunch or a side dish.
If you like Thai food or enjoy strong, zesty flavors, you’ll really enjoy this salad. I always crave it when I want something refreshing and flavorful. It’s one of my favorite go-to meals.
Green Papaya Salad (Thai Som Tum) Made Simple
Ingredients
- For the dressing:
- 2 tbsp chopped garlic about 10 cloves
- 6 bird eye chillies use less for milder spice
- 6 tbsp dried shrimp
- 1 cup grated palm sugar or brown sugar
- 1/2 cup fresh lime juice
- 1/2 cup fish sauce
- For the salad:
- 1 cup roasted unsalted peanuts
- 20 snake beans cut into 2-inch pieces
- 3 cups grape tomatoes halved
- 4 cups shredded green papaya about 1 medium
- 1/2 cup Thai basil leaves
Instructions
- Step 1: Crush the peanuts
- Use a mortar and pestle to lightly crush the peanuts. Set them aside in a large bowl.
- Step 2: Make the garlic-chilli paste
- Pound garlic and chillies together in the mortar until they form a paste. It’s okay if it’s a little chunky.
- Step 3: Add shrimp and liquids
- Add dried shrimp and lightly crush. Stir in grated palm sugar, lime juice, and fish sauce until the sugar dissolves. Transfer to a large bowl.
- Step 4: Soften the beans
- Lightly pound snake beans to bruise and soften them. This helps them absorb the dressing better. Add to the bowl.
- Step 5: Crush the tomatoes
- Gently crush the halved tomatoes with your hands to release juices, then add them in.
- Step 6: Add the papaya and mix
- Toss in shredded green papaya and ¾ of the crushed peanuts. Mix everything quickly with tongs or two large spoons so the papaya doesn’t get soggy.
- Step 7: Serve and garnish
- Pile the salad into serving bowls. Spoon extra dressing over it, then top with Thai basil leaves and the rest of the peanuts. Serve right away.
Notes
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