Pecan Free Spicy Som Tam (Thai Green Papaya Salad)
Total time25 min
Prep time25 min
Cook time0 min
5.0(11)
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Learn more →Ingredients
2 servings
- 1 medium green (unripe) papaya (about 1 lb), peeled and seeded
- 2–3 bird's eye chiles, stems removed
- 2 cloves garlic, peeled
- 2 tbsp dried shrimp
- 3 tbsp fresh lime juice (from about 2 limes)
- 2 tbsp fish sauce
- 1 tbsp palm sugar or light brown sugar
- 6 long beans (yard-long beans), cut into 1 ½-inch pieces
- 8 cherry tomatoes, halved
- 2 tbsp roasted peanuts, roughly chopped
Instructions
- 1
Peel the green papaya, halve it lengthwise, and scoop out the seeds. Using a box grater, julienne peeler, or the back of a cleaver, shred the flesh into long, thin strands about 2–3 inches long. You should have about 3 cups of shredded papaya. Set aside.
- 2
Place the bird's eye chiles and garlic in the large mortar. Pound with the pestle until both are broken down into a coarse, fragrant paste, about 1 minute.
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