Authentic Som Tam Thai Green Papaya Salad Recipe
Table of Contents
Discovering Som Tam
The first time I encountered Som Tam, or Thai Green Papaya Salad, was during a trip to Bangkok. Strolling through a vibrant market, I was drawn to a vendor’s stand by the rhythmic pounding of a mortar and pestle. The air was filled with a medley of scents—spicy chiles, tangy lime, and the unmistakable aroma of fish sauce. I watched in awe as the vendor deftly combined fresh ingredients, creating a dish that was both simple and complex in its flavors.
Upon my return home, I was determined to recreate that unforgettable salad. The beauty of Som Tam lies in its freshness and the balance of flavors. It’s a dish that embodies the essence of Thai cuisine—bold, vibrant, and full of life. This salad is perfect for a light lunch or as a refreshing side dish, making it a versatile addition to any meal.
How to Make Som Tam At Home
To start, gather all your ingredients: garlic, Thai bird’s eye chiles, dried shrimp, roasted peanuts, palm sugar, cherry tomatoes, long beans, lime juice, fish sauce, and of course, green papaya. The key to achieving the authentic taste of Som Tam is using a mortar and pestle, which allows you to pound the ingredients together, releasing their full flavors.
Begin by pounding the garlic and chiles until they are slightly broken down, then add the dried shrimp and peanuts, continuing to pound gently. The addition of palm sugar helps balance the heat from the chiles, while the lime juice and fish sauce provide the essential tangy and salty notes.
Incorporate the long beans and cherry tomatoes, gently pounding to release their juices. Finally, add the shredded green papaya, mixing it well with the dressing until it absorbs the flavors. The result is a salad that is crunchy, spicy, and refreshing, just like the one I had in Bangkok.
Serve this vibrant salad with a side of sticky rice, and you’ll have a dish that transports you straight to the bustling streets of Thailand. It’s a culinary adventure in every bite, bringing the authentic taste of Thai street food into your home.
Chef’s Notes – Som Tam – Thai Green Papaya Salad
- Be gentle when pounding the ingredients to avoid making the salad too mushy. Aim to slightly break down the ingredients while maintaining texture.
- Fresh lime juice, garlic, and chiles will enhance the flavor of the salad significantly.
- For the best flavor and texture, serve the salad immediately after preparation.
- This salad pairs wonderfully with Yakitori or even Homemade Oceana Grill’s BBQ Shrimp and Grits for a perfect fusion
- Add the shredded papaya just before serving to keep it crisp and fresh.
Som Tam – Thai Green Papaya Salad
Dive into the vibrant flavors of Thailand with this authentic Thai Green Papaya Salad! Bursting with fresh, tangy, and spicy notes, this dish is a perfect blend of textures and tastes. It's a quick and easy recipe that brings the essence of Thai street food right to your kitchen. Perfect for a light lunch or a refreshing side dish, this salad is sure to impress!
4
servings20
minutes0
minutes150
kcal20
minutesKeep the screen of your device on
Ingredients
- Salad Ingredients
2 small cloves garlic
2 to 3 fresh Thai bird’s eye chiles stems removed
1 tablespoon dried shrimp
2 tablespoons roasted unsalted peanuts divided
1 tablespoon plus 2 teaspoons softened palm sugar
3 tablespoons fresh lime juice from about 2 limes
2 tablespoons fish sauce
2 cups shredded green papaya from one medium green papaya
For Serving
Cooked sticky rice
- Alternative Ingredients:
Palm Sugar: Substitute with light brown sugar.
Dried Shrimp: Omit for a vegetarian version or replace with finely chopped dried mushrooms.
Fish Sauce: Use soy sauce for a vegetarian alternative.
Thai Chiles: Substitute with serrano peppers for a milder heat.
Directions
- Pounding Aromatics: In a clay or wooden mortar, combine the garlic and chiles. Pound with a wooden pestle until they are slightly broken down but not pulverized (about 30 seconds).
- Adding Shrimp and Peanuts: Add the dried shrimp and half of the peanuts to the mortar. Continue to pound until they are slightly crushed but not pasty (another 30 seconds).
- Incorporating Sugar: Add the softened palm sugar to the mixture. Pound lightly while moving the pestle in a circular motion to help dissolve the sugar (about 30 seconds).
- Mixing Vegetables: Add the long beans and pound until they are slightly broken down (15-30 seconds). Then add the cherry tomatoes and pound gently until they release their juices (about 15 seconds).
- Combining Liquids: Pour in the lime juice and fish sauce. Stir with the pestle using a circular motion until well combined and the sugar is fully dissolved (about 15 seconds).
- Adding Papaya: Add the shredded green papaya to the mortar. Using a large spoon in one hand and the pestle in the other, pound down the sides of the mortar while moving the ingredients back and forth until well mixed and the papaya absorbs the dressing (about 30 seconds). Be careful not to over-pound to maintain the crisp texture.
- Final Touch: Add the remaining peanuts and pound gently until they are slightly broken down. Transfer the salad to a serving plate and serve immediately with sticky rice.
Equipment
- Chef’s Knife
- Cutting Board
- mortar and pestle
- Mixing Bowls
Nutrition Facts
- Calories: 150kcal
- Fat: 6g
- Saturated Fat: 1g
- Cholesterol: 0mg
- Sodium: 500mg
- Potassium: 300mg
- Carbohydrates: 20g
- Fiber: 3g
- Sugar: 10g
- Protein: 5g
- Vitamin A: 15IU
- Vitamin C: 50mg
- Calcium: 4mg
- Iron: 6mg
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FAQs – Som Tam
Can I use a different type of sugar?
Yes, you can substitute palm sugar with light brown sugar.
Is there a vegetarian alternative to dried shrimp?
Omit the dried shrimp or replace it with finely chopped dried mushrooms for a vegetarian version.
How can I reduce the spiciness?
Use fewer Thai chiles or substitute them with serrano peppers for a milder heat.
Can I prepare this salad in advance?
It’s best to serve the salad immediately after preparation to maintain the crisp texture of the green papaya.
How do I store leftovers?
Store any leftovers in an airtight container in the refrigerator for up to one day. Note that the salad may lose some of its crispness.
Can I use a different type of papaya?
It’s essential to use green (unripe) papaya for the authentic texture and flavor of the salad. Using ripe papaya may result in a different taste profile and watery texture.
