Tam Sua (Thai Papaya Salad with Noodles)
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This is an authentic tam sua recipe for a spicy Thai papaya salad with noodles that comes together in under 20 minutes. The noodles soak up the dressing, so every bite has more flavor and a softer texture compared to classic som tam.
What is tam sua?
Tam sua is a spicy Thai papaya salad from Northeastern Thailand (Isan) made with rice vermicelli (kanom jeen), shredded green papaya, tomatoes, garlic, chilies, fermented fish sauce, and lime.
It has a spicy, salty, and sour flavor, with a bit of sweetness depending on how you balance it.
It’s usually eaten as part of a shared meal with sticky rice, grilled meat, and fresh vegetables on the side.
What sets it apart from classic papaya salad?
Som tum sua is still very easy to make, but with the noodles it feels more like a full meal, and the flavor is a bit stronger and more funky.
Learn Thai cooking step by step
My cookbook is a combination of authentic Thai recipes and Western dishes cooked with Thai flavors and ingredients. It’s a great starting point if you’re new to Thai cooking or want to cook it more often.
Ingredient notes & substitutes
You can find everything at Asian grocery stores or markets. See the recipe card for the exact measurements.
- Rice vermicelli: Thin round rice noodles (sen khao poon) that soak up the dressing while still keeping a bit of chew. Don’t over-soak or they’ll turn too soft.
- Green papaya: Look for firm, unripe papaya with green skin and no soft spots. It should feel hard and not sweet. Shred it finely so it stays crisp and soaks up the dressing well.
- Fermented fish sauce: Adds a strong, savory depth with a distinct aroma. It’s what gives this dish that typical Isan flavor.
- Fish sauce: Brings salt and umami. Use a good quality one like Megachef.
- Palm sugar: Adds a caramel-like sweetness that helps balance the salty and sour flavors.
- Tamarind paste: Adds a softer sourness with a slight sweetness compared to lime.
- Fresh lime juice: Adds a fresh acidity.
- Bean sprouts: Add a light crunch that works well with the spicy dressing.
- Culantro: A strong herb with a deeper flavor than cilantro. If you can’t find it, cilantro works fine.
- Chilies: Thai bird’s eye chilies or Jinda chilies for heat. Adjust depending on how spicy you want it.
- Tomatoes: Add a bit of sweetness and help create more juice for the dressing.
- Garlic: Gives the base flavor. Pound it well so it blends into the dressing.
How to make papaya noodle salad
Step 1: Prep the papaya. Peel and shred the green papaya into thin slivers. (You can check my guide on how to shred papaya if needed.)
Step 2: Crush garlic & chilies. In a mortar, pound the garlic and chilies until roughly crushed, not too fine.
Step 3: Make the dressing. Add fish sauce, fermented fish sauce, tamarind paste, palm sugar, and lime juice. Toss in the squeezed lime peels and mash everything until the sugar dissolves.
Step 4: Add the tomatoes. Stir in the tomatoes and gently bruise them so they release their juices.
Step 5: Mix in the papaya. Add the shredded papaya and toss until everything is well coated.
Step 6: Add the noodles. Add the rice vermicelli and gently mix, using a spoon if needed to help combine.
Step 7: Finish and serve. Toss in the culantro (or cilantro) and bean sprouts, then serve right away.
Serving suggestion
This salad is usually eaten with sticky rice and some meat grilled on the side, like chicken wings. You can also serve it with fresh vegetables like yardlong beans, Thai eggplant, lettuce, or cucumber.
How to store
Papaya salad is best eaten fresh, right after mixing. That’s when the papaya is still crisp and the flavors are at their best.
If you do have leftovers, store them in an airtight container in the fridge for up to 1 day. Keep in mind the papaya will soften and the noodles will absorb more of the dressing over time.
Tam Sua (Thai Papaya Salad with Noodles)
Ingredients
- 3 cloves garlic
- 2 chilies, adjust to taste
- 3 tablespoons fermented fish sauce
- 2 tablespoons fish sauce
- 2 tablespoons tamarind paste
- 1 tablespoon palm sugar
- 1 small lime
- ¼ cup small tomatoes, sliced
- ⅔ cup green papaya, shredded
- 1½ cups fresh rice vermicelli, see notes
- 5 culantro leaves, chopped
- 1 handful bean sprouts
Instructions
- Prep the papaya. Peel and shred the green papaya into thin strips.
- Crush garlic and chilies. In a mortar, pound the garlic and chilies until roughly crushed.
- Make the dressing. Add fish sauce, fermented fish sauce, tamarind paste, palm sugar, and lime juice. Mix and press until the sugar dissolves.
- Add tomatoes. Add the tomatoes and gently bruise them to release their juices.
- Add papaya. Add the shredded papaya and mix until well coated.
- Add noodles. Add the rice vermicelli and gently combine.
- Finish and serve. Add culantro and bean sprouts, toss lightly, and serve right away.
Notes
- Use the nutrition card in this recipe as a guideline.
- Fresh rice vermicelli: If using dry noodles, cook them first. 7 oz fresh is about equal to the cooked amount.