Thai Papaya Salad (Som Tum)
Thai Papaya Salad, or Som Tum, is made with shredded green papaya tossed in a bold dressing of lime juice, fish sauce, Thai chilies, and garlic. It’s a crisp, refreshing salad with the perfect balance of spicy, sour, salty, and lightly sweet flavors.
Som Tum is one of the most popular salads in Thailand, and every region has its own variation. This recipe is the Thai-style version, often called Tum Thai, which includes green beans, dried shrimp, and roasted peanuts.
Traditionally, the ingredients are gently pounded together in a mortar and pestle to blend the flavors while keeping the papaya crisp, but I’ve also included an easy bowl method if you don’t have one.
Ingredient Notes
Fresh ingredients are what give Som Tum its signature flavor and crunch.
- Green papaya: Be sure to use green, unripe papaya. Sweet yellow papaya won’t work because it’s too soft. If you can’t find green papaya, shredded cucumber or zucchini are good substitutes.
- Thai bird’s eye chilies: These small peppers provide authentic heat. Serrano or habanero peppers can be substituted if needed.
- Fish sauce: Adds the savory, salty flavor that’s essential to traditional Som Tum. Light soy sauce can be used as a substitute if needed.
- Coconut sugar: Adds a subtle sweetness that balances the lime juice and fish sauce. Hard Palm Sugar is the traditional choice, but coconut sugar works just as well.
- Dried shrimp: Adds a savory depth of flavor. If you prefer, garnish the salad with cooked shrimp instead.
- Tomatoes: Roma or cherry tomatoes both work well and help create the flavorful dressing.
- Green beans: Chinese long beans are traditional, but regular fresh green beans are an excellent substitute.
- Roasted peanuts: Add a delicious crunch and are sprinkled on just before serving.
Tips and Notes
- Soak the shredded papaya in ice water. This keeps it crisp and refreshing.
- Adjust the spice level. Start with fewer chilies if you’re sensitive to heat, then add more to taste.
- Taste as you go. The best Som Tum balances sour, salty, sweet, and spicy flavors.
- Don’t over-pound the papaya. Gently bruise the vegetables so they absorb the dressing while keeping the papaya crisp.
- Serve immediately. The salad is at its crispiest and freshest right after it’s made.
How to Make Thai Papaya Salad
Pound the garlic and chilies until fragrant, then add the lime juice, fish sauce, coconut sugar, tomatoes, green beans, and dried shrimp, gently bruising the vegetables to release their juices.
Add the shredded green papaya and toss until everything is evenly coated with the dressing. Finish with roasted peanuts.
If you don’t have a mortar and pestle, simply combine all of the ingredients in a large bowl and gently toss while lightly pressing the vegetables with the back of a spoon to help blend the flavors.
Serving and Storage
Thai Papaya Salad is traditionally served with sticky rice, grilled chicken, or Thai beef jerky. A side of fresh cabbage, lettuce, cucumbers, or long beans helps balance the heat.
Som Tum is best enjoyed the day it’s is made. Leftovers can be refrigerated in an airtight container for up to 2 days, although the papaya will soften as it sits.
Som Tum Recipe FAQs
It’s best enjoyed fresh, but you can prep the vegetables and dressing separately a few hours ahead. Toss everything together just before serving for the best texture.
Yes. A food processor with a shredding attachment, a mandoline, or a julienne peeler all work well if you don’t have a traditional papaya shredder.
Absolutely. Grilled chicken, shrimp, or sliced steak all pair well with Som Tum and turn it into a more filling meal.
More Thai Salads
Thai Papaya Salad Recipe
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Equipment
Ingredients
- 1 Green Papaya Medium size- Once shredded you need about 4-6 cups packed.
- ¼ cup Shredded Carrot
- 3 Garlic Cloves
- 1-4 Thai Bird’s Eye Chili’s Depending on how spicy you want it.
- 2 Limes squeezed have more on hand
- 2-3 teaspoon Thai Fish Sauce have more on hand
- 1 tablespoon Coconut Sugar have more on hand or sub regular sugar.
- 3 tablespoon Dried Shrimp See notes on where to find
- 2 Roma Tomatoes thinly sliced or use cherry tomatoes cut in half.
- 5 Fresh Green beans cut into 2 in pieces or Chinese long beans.
- ¼ cup Peanuts
- Sliced Cucumbers, Lettuce or Cabbage leaves for serving
Instructions
- Peel the papaya and cut in half length wise and scoop out the seeds. Do a quick soak in ice water to ensure the papaya is crisp and cold. Shred the papaya with a mandolin or peeler. You want to end up with shreds.
- Pound garlic cloves and Thai chili peppers in the mortar until a paste is formed. (Non-mortar) Use a food chopper or finely chop the garlic and chili peppers with a knife.
- Add lime juice, fish sauce, coconut sugar, dried shrimp, tomatoes, and green beans to the mortar and pound to release juices. If using a bowl, smash with a large spoon.
- Add the shredded papaya to the mortar, or bowl. Begin pounding until papaya is evenly coated with sauce and tomatoes have been slightly smashed. For the bowl method, use a large spoon to incorporate all the ingredients.
- Add the peanuts, taste and see if additional lime juice, fish sauce, or sugar is needed.
Video
Notes
Nutrition
Nutritional information is provided as an estimate only and depends on ingredients and amounts used. Thai Caliente makes no guarantees to the accuracy of this information.
Thank you for sharing this recipe, it was delicious!
You’re very welcome, Gloria! It’s one of my favorite Thai dishes 🙂