Thai
Som Tam
A punchy Thai green papaya salad with crisp shreds, pounded chile-lime dressing, savory dried shrimp, and roasted peanut crunch.
4 servings · 30 minutes prep
Ingredients
Main
- 1 1/2 lb green papaya, peeled, seeded, and hand-julienned
- 1 1/2 tbsp finely grated palm sugar
- 3 tbsp fresh lime juice, freshly squeezed
- 2 1/2 tbsp Thai fish sauce
- 2 small garlic cloves
- 4-8 Thai bird chiles
- 2 tbsp dried shrimp, rinsed and patted dry
- 6 yardlong beans, cut into 2-inch pieces
- 8 cherry tomatoes, halved
- 3 tbsp roasted unsalted peanuts, lightly crushed
Directions
Method
- Soak the green papaya in ice water for 10 minutes, then drain very well.
- Stir the palm sugar, fresh lime juice, and Thai fish sauce until the sugar dissolves.
- Pound the garlic and Thai bird chiles in a mortar to a coarse paste.
- Add the dried shrimp and pound lightly, then add the yardlong beans and bruise until slightly crushed.
- Add the cherry tomatoes and press just until they release some juice.
- Add the drained papaya and dressing. Pound gently while lifting with a spoon or spatula until the papaya softens slightly and absorbs dressing, 45-60 seconds.
- Add the peanuts, toss once, and serve immediately.
