Thai papaya salad is really easy to make, and the longest part is just preparing the ingredients. Known as Som Tum in Thai, it’s spicy, crunchy, and very addictive.
The History of Papaya Salad
Som Tum originates from Laos and the Isaan (Northeast Thailand) region and is traditionally made using a mortar and pestle. The word “som” means sour in Thai, and “tum” means to pound, referring to the method of crushing the ingredients together. It is is often served with sticky rice, grilled chicken, or fresh vegetables like cucumber and cabbage to balance the spice.
In this post, we’ll show you how to make the Thai version of Som Tum, which is most commonly found in Thailand and overseas. Unlike the Laos version, it does not use pla ra, a fermented fish sauce.
Flavours and Ingredients
Thai papaya salad is really refreshing thanks to the shredded green (unripe) papaya, cherry tomatoes, and long beans, and it’s full of bold flavours. Lime juice gives a sour kick, while palm sugar and brown sugar add sweetness, and fish sauce adds a savoury touch. Some people also add dried shrimp for extra flavour and saltiness, and peanuts are often included for an extra crunch, though both can be left out if you prefer. The combination of fresh chillies and garlic makes it spicier than many other Thai dishes.
How to Make Thai Papaya Salad
The first step is to peel the green papaya and then shred it.
The traditional way to shred the papaya is by using a knife to make vertical slices along the fruit, then cutting horizontally to create thin, long strips. This method produces crunchy, uneven, julienne-style papaya that is perfect for Som Tum. The easier method is to use a julienne peeler, which creates thinner strands that are slightly less crunchy but still delicious, and some people might even prefer it.
In a mortar and pestle, pound the garlic and fresh chillies into small pieces. If you don’t have a mortar and pestle, you can also use a large bowl and a spoon to mix and press the ingredients. In this case, mince and chop the chillies beforehand, while with a mortar and pestle you can add them whole. The number of chillies you use can be adjusted to your preferred level of spice.
- Mild / Little Spice: ½-1 small chilli
- Medium / Moderate Spice: 2–3 small chillies
- Spicy: 4–5 small chillies or more, depending on your tolerance
Next, add the cherry tomatoes, halved, quartered, or a mix of both, and gently press with the pestle to squeeze out their juice.
As you go, gently pound and mix with a spoon, then add the fish sauce, palm sugar, brown sugar, and lime juice, combining everything well. Add the long beans and lightly pound them to bruise, then add in the shredded green papaya, folding and mixing with a spoon.
Optional ingredients like dried shrimp and peanuts can be added at this stage and mixed in. That is it, simple, fresh, and ready to serve.
Easy Thai Papaya Salad (Som Tum) – 15-Minute Recipe
Ingredients
- 1½ cups of green papaya
- 5 cherry tomatoes halved or quartered
- 5 long beans cut into 2-inch pieces
- 3 cloves of garlic
- Thai chillies adjust to taste
- 3 tbsp of lime juice
- 1 tbsp palm sugar
- ½ tbsp brown sugar
- 1½ tbsp fish sauce
- optional: dried shrimp, peanuts
Instructions
- Peel and shred the green papaya. Halve or quarter the cherry tomatoes. Cut the long beans into 2-inch pieces.
- In a mortar and pestle, pound the garlic and fresh chillies into small pieces. If you don’t have a mortar and pestle, mince the garlic and chillies and use a large bowl and a spoon to mix and press the ingredients.
- Add the cherry tomatoes and gently press to release their juice. Mix lightly with the pestle or spoon.
- Add fish sauce, palm sugar, brown sugar, and lime juice. Mix everything together until well combined.
- Lightly pound or press the long beans to bruise them slightly.
- Fold in the shredded green papaya and mix everything together with a spoon.
- Serve on its own, or pair it with sticky rice, grilled chicken, or fresh vegetables like cucumber or cabbage to help balance the spice.
