Som Tam Recipe (Thai Papaya Salad)
This authentic som tam recipe teaches how to make Thai papaya salad using unripe green papaya, bold dressing, and traditional technique.
Equipment
- Measuring spoons
- Knife & cutting board
- Julienne peeler or papaya shredder
- Mortar & pestle
Ingredients
- 2 chilies, adjust to taste
- 2 cloves garlic
- 3 yard long beans, cut into 1-inch sizes
- 3 tbsp fish sauce
- ⅓ cup roasted peanuts
- 2 tbsp palm sugar
- ¾ lime, sliced
- 3 cups green papaya, shredded
- 3 small tomatoes, halved
- 2 tbsp dried shrimp, optional
Instructions
- Prep vegetables: Peel and julienne the green papaya. Halve the tomatoes and cut the yard-long beans into 1-inch (2 cm) pieces.
- Pound aromatics: Add garlic and chilies to a mortar and pestle and pound just until broken down.
- Bruise beans & peanuts: Add the long beans and peanuts, and gently pound until lightly bruised but still crisp.
- Make dressing: Add fish sauce, palm sugar, and lime juice. Lightly pound and stir to dissolve and combine.
- Finish: Add lime peels, papaya, tomatoes, and dried shrimp if using. Gently pound and toss until coated. Serve immediately.
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.
Calories: 312kcal | Carbohydrates: 47g | Protein: 10g | Fat: 13g | Saturated Fat: 2g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 6g | Sodium: 2271mg | Potassium: 835mg | Fiber: 7g | Sugar: 28g | Vitamin A: 2452IU | Vitamin C: 201mg | Calcium: 99mg | Iron: 2mg
