Thai Papaya Salad (Som Tam)
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Learn more →Ingredients
4 servings
- 1 medium green (unripe) papaya (about 1 lb), peeled and seeded
- 2–4 fresh thai bird's eye chilies, stems removed
- 3 cloves garlic, peeled
- 2 tbsp palm sugar (or light brown sugar), roughly chopped if in block form
- 3 tbsp fish sauce
- 3 tbsp fresh lime juice (from about 2 limes)
- 1 cup cherry tomatoes, halved
- 4 long beans (or 8 green beans), cut into 1 ½-inch pieces
- 2 tbsp dried shrimp
- 3 tbsp roasted peanuts, roughly crushed
For serving
- lime wedges, for serving (optional)
Instructions
- 1
Peel the papaya with a vegetable peeler, then halve it lengthwise and scoop out the seeds. Using a julienne peeler, box grater (coarse side), or a sharp knife, shred the flesh into long, thin strands about 2–3 inches long. You should have about 3 cups of shredded papaya. Transfer to a large mixing bowl and set aside.
- 2
Place the chilies and garlic in the mortar and pound with the pestle until a coarse, fragrant paste forms, about 1 minute.
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