Thai Green Papaya Salad – Som Tam

A fiery, tangy, crunchy explosion of green papaya, chili, lime, and fish sauce

Som Tam is Thailand’s iconic spicy green papaya salad, originating from the Northeast (Isaan). Shredded unripe papaya is pounded with chilies, garlic, lime, fish sauce, and palm sugar for a bold balance of heat, sourness, salt, and sweetness. Served with sticky rice, it’s a refreshing, addictive street food staple.

Shredded green papaya with chili, peanuts, and lime

Crunchy, fiery, addictive – the king of Thai street salads!

Prep Time
15 min

Cook Time
0 min

Total Time
15 min

Servings
2–4

Ingredients

1 medium green papaya (unripe), peeled & julienned (about 4 cups)
6–12 Thai bird’s‑eye chilies (adjust to tolerance)
2 garlic cloves
2 tbsp dried shrimp, soaked & roughly chopped
1–2 tbsp fermented crab paste or fish sauce (optional, for authentic funk)
2 tbsp palm sugar (or brown sugar)
3 tbsp fish sauce
3–4 tbsp lime juice
6 cherry tomatoes, halved
1 cup long beans (yardlong beans), cut into 2‑inch pieces
2 tbsp roasted peanuts, crushed

Instructions – Traditional Street‑Stall Style

Step 1: Peel and shred the green papaya into long thin strips using a julienne peeler or mandoline. Set aside in a large mortar or bowl.

Step 2: In a mortar, pound garlic and chilies (start with 6) until broken but chunky. Add dried shrimp and pound lightly.

Step 3: Add palm sugar, fish sauce, lime juice, and crab paste (if using). Pound and stir to dissolve sugar. Taste – should be hot, sour, salty, slightly sweet.

Step 4: Add long beans and tomatoes. Lightly pound to bruise and release juices (don’t mash).

Step 5: Add shredded papaya. Use pestle and spoon to toss and mix thoroughly, bruising the papaya slightly.

Step 6: Transfer to a plate. Top with crushed peanuts. Serve immediately with sticky rice on the side.

Warning: This is the Isaan street‑stall fire version – reduce chilies if you want to keep your taste buds!

With a Twist – Milder & Extra Crunchy

Still bold in flavor, but gentler on the tongue – with peanuts and cherry tomatoes.

Ingredients (Serves 2–4)

Same base as above, but use only 2–4 bird’s‑eye chilies
Omit fermented crab paste and dried shrimp
Add ½ cup roasted peanuts (whole or crushed)
Add 1 small carrot, julienned (for color & sweetness)
Add 8–10 cherry tomatoes, halved

Method

Step 1: Shred papaya and carrot. Place in a large bowl.

Step 2: Pound garlic and 2–4 chilies lightly. Add palm sugar, fish sauce, and lime juice. Stir to dissolve.

Step 3: Add long beans and tomatoes. Lightly bruise with pestle.

Step 4: Toss in papaya, carrot, and half the peanuts. Mix well by hand or with spoon and pestle.

Step 5: Plate and garnish with remaining peanuts and extra tomato halves.

Note: Perfect for those who love Som Tam without the nuclear heat.