Som Tam (Green Papaya Salad)
ส้มตำ
A crunchy, hot, sour, salty, and sweet salad of shredded green papaya pounded with lime and peanuts.
Serves 2
Prep 20 min
Ingredients
- 3 cups shredded green papaya
- 2 cloves garlic
- 2 Thai chilies, or to taste
- 2 tablespoons palm sugar or brown sugar
- 2 tablespoons fish sauce
- 3 tablespoons lime juice
- 10 cherry tomatoes, halved
- 1/2 cup green beans, cut in 1-inch pieces
- 3 tablespoons roasted peanuts
Steps
Step 1. Pound the garlic and chilies in a large mortar, or mash them in a bowl with the back of a spoon, until rough.
Step 2. Add the sugar, fish sauce, and lime juice and stir until the sugar dissolves.
Step 3. Add the green beans and tomatoes and bruise them lightly with the pestle so they release juice.
Step 4. Add the papaya and toss and pound gently for 30 seconds so it softens but stays crisp. Top with peanuts and serve right away.
Where this recipe comes from
Yoribang Thai recipes, part two by Yoribang. License: Free to use. View the original (opens in a new tab)
More Yoribang write-ups of Thai dishes. Fish sauce, palm sugar, curry pastes, and coconut milk are sold at Asian grocery stores, as are galangal, makrut lime leaves, and Thai basil. Thai chilies are very hot, so add them a little at a time.