Green Papaya Salad (Thai Som Tum) Made Simple
Green papaya salad is a crunchy, refreshing Thai dish made with shredded unripe papaya, chili, lime, and fish sauce. It's spicy, tangy, and full of bold flavor—perfect as a light, healthy meal or side dish.
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
If you can’t find green papaya, shredded green mango or even English cucumber can work in a pinch. For less spice, reduce to 1–2 chillies. You can also use coriander instead of Thai basil for a different, but still tasty flavor.