Authentic som tam recipe made just like in Thailand. This Thai papaya salad comes together in 15 minutes with healthy vegetables, peanuts, and a gluten-free dressing you’ll love!
Note: I have a few different versions of this salad on the blog. One with fermented fish sauce (som tam pla ra), another with rice vermicelli (tam sua), and even a Lao papaya salad made with fermented fish sauce!
Som tum Thai is a spicy Thai salad made with shredded green papaya, garlic, chilies, lime juice, fish sauce, and palm sugar. It tastes sweet, sour, salty, and spicy. The ingredients are pounded together in a mortar and pestle to blend the flavors.
A quick word about the salad
If you’re new to Thai food, this dish is the perfect place to start. It can be made mild or really spicy, and it’s often served to tourists in Thailand, but it’s just as loved by Thai people everywhere.
I grew up eating this salad and have made it more times than I can count. These days, I still make it almost every day!
Traditionally, it’s made with a clay mortar and wooden pestle. Pounding helps release the juice from the green papaya and blend the dressing. If you don’t have one, you can mix everything in a bowl and lightly bruise the vegetables with a spoon or spatula.
Now let’s see how to make the most popular version of Thai green papaya salad, known as som tum Thai.
Ingredient notes and substitutes
You can find everything you need at Asian markets or Asian grocery stores. Head to the recipe card at the bottom of this post for all the measurements!
- Green papaya – Choose one that’s deep green and firm; store it in the fridge to keep it fresh.
- Fresh chili peppers – Use Thai Jinda or bird’s eye chilies. Adjust to taste.
- Small tomatoes / cherry tomatoes – Large tomatoes also work if cut into smaller pieces.
- Yard long beans
- Lime
- Garlic
- Roasted peanuts
- Palm sugar – Adds a caramel-like sweetness that’s smoother than white or brown sugar.
- Fish sauce – Provides saltiness and umami. I use Megachef brand.
- Dried mini shrimp (optional)
How to make papaya salad
Step 1: Peel the green papaya and shred it into thin strips. (See how to shred green papaya.) Slice the tomatoes and limes, and cut the yard-long beans into 1-inch pieces. Set everything aside.
Step 2: Add garlic and Thai chilies to a mortar and pestle. Pound just enough to break them up, you’re not trying to turn them into a paste.
Step 3: Toss in the long bean pieces and gently pound them until they’re slightly bruised. They should release a bit of juice but still keep their crunch.
Step 4: Add fish sauce, palm sugar, and roasted peanuts. Lightly pound and stir to mix. Use a spoon to help turn and lift ingredients, this helps coat everything evenly.
Step 5: Squeeze in the lime juice and drop in the squeezed peels. Add shredded green papaya, tomatoes, and dried mini shrimp if using. Gently pound and toss until the papaya soaks up the dressing. Taste and adjust if needed.
Serving tip: Serve immediately on its own or with sticky rice. Som tam salad is best eaten fresh while it’s still crisp! In Thailand, we love to eat it with fried chicken.
More authentic Thai salad recipes to try
Loved reading this som tum Thai recipe? Please make my day by dropping a star rating and/or a comment below! Follow me on Facebook, Instagram, and Pinterest.
Som Tam Recipe (Thai Papaya Salad)
Equipment
- Clay mortar and wooden pestle
- Knife and cutting board
- Julienne peeler or papaya shredder
- Mixing spoon To help mix and toss ingredients in the mortar.
- Large bowl (optional) If you're not using a mortar, mix the ingredients in a bowl and gently press with a spoon to bruise the papaya and beans.
Ingredients
- 2 chilies, to taste
- 2 cloves garlic
- 3 yard long beans, cut into 1-inch sizes
- 3 tbsp fish sauce
- 1/3 cup roasted peanuts
- 2 tbsp palm sugar
- 3/4 lime, sliced
- 3 cups green papaya, shredded
- 3 small tomatoes, halved
Instructions
- Peel and shred the green papaya. Cut the yard long beans into short pieces, halve the tomatoes, and slice the limes.
- Add garlic and Thai chilies to a mortar and pound lightly until crushed.
- Add the yard long beans and gently pound to bruise them without breaking completely.
- Add fish sauce, palm sugar, and roasted peanuts. Pound and mix to combine, using a spoon to help toss the ingredients.
- Squeeze in fresh lime juice and drop in the peels. Add shredded papaya, tomatoes, and dried shrimp if using. Gently pound and toss until everything is well coated.
- Serve right away while the salad is fresh and crunchy. Best enjoyed as a side or with sticky rice.
Notes
- Use the nutrition card in this recipe as a guideline.
- For a vegetarian version, use a vegetarian fish sauce alternative.
- Adjust the amount of chilies to your spice-level.
Storage tips
Papaya salad is best enjoyed fresh; once mixed, the papaya shreds start soaking up the dressing and lose their crunch. If needed, you can store leftovers in a sealed container in the fridge for a few hours, but it’s not ideal for the next day.
Want to prep ahead? You can shred the green papaya in advance and store it in an airtight container in the fridge. It stays fresh and crisp for up to 1 week, making it super convenient for quick salad assembly later.
Frequently asked questions
Is papaya salad healthy?
Papaya salad is widely regarded as a healthy dish due to its low calorie content and high nutritional value. It’s packed with vitamins, minerals, and antioxidants from fresh ingredients like unripe papaya, tomatoes, and green beans.
Can I make this in advance?
For the best texture and flavor, I advise mixing the dressing with the other ingredients close to serving time. The papaya and vegetables can be sliced beforehand and kept refrigerated, but dressing them too early might cause the salad to become soggy.
Is green papaya salad vegetarian?
Green papaya salad can be vegetarian with a few adjustments. Traditionally, the dressing includes fish sauce, which is not vegetarian. However, you can substitute with a vegetarian fish sauce alternatively. Make sure there is no dried shrimp and shrimp paste used.
Thanks for the Informative Blog I found Your Blog & https://www.fuchsiame.com/ very Informative Keep posting