Som Tam Thai recipe also known as green papaya salad or raw papaya salad is one of the most popular Thai recipe. The taste of this green papaya salad is sour, sweet and spicy, packed with umami flavour of fish sauce, tamarind and lime juice. This green papaya salad is usually served on its own or as a side for rice and grilled meat.
Thai Green Papaya Salad Recipe
Thai Green Papaya salad is the one salad which I can over and over again. The flavours of this salad is so addictive, you will never feel, that you are eating a salad. Sweet, sour, spicy and garlicky, all you want in a salad.
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I have been hooked to this salad ever since we visited Thailand. We had this salad almost with all our meals just like this Thai Iced Tea. Som Tam in Thailand definitely hits different.
And guess what we have a Papaya tree in our backyard and it has started bearing fruits. So we will be making this on repeat. Meanwhile check the other Thai dishes which I created like this Pad kra pao, Thai tofu basil stir fry, Tom Yum Soup and Kanom Krok.
About Som Tam Thai (Thai Green Papaya Salad)
Okay, for those of you who are new to this recipe, let me explain about it. As the name says, it is a salad made with raw papaya or unripe green papaya. The taste is spicy, sour, sweet and salty, Just like this Thai Dumplings Soup.
We all make salad dressings for our salads right? The basic ingredient to make a simple salad dressing will be lemon juice or vinegar and olive oil. But the dressing for a green papaya salad is totally different but all the right ingredients. Check my drunken noodles and Thai mango sticky rice.
The dressing is made with garlic, chillies (bird eye chilli), roasted peanuts, fish sauce, lime juice, tamarind paste and palm sugar. It is all pounded in a mortar and pestle until combined. When you taste this dressing, you will be blown away with the perfectly balanced taste.
This dressing is what makes the salad unique. So taste and adjust it to your liking then add in the raw papaya. Another important technique used in this salad is the pounding. Raw papaya can be slightly over crunchy so pounding it with the dressing, slightly bruise the papaya and make it to absorb the dressing better.
Similar Papaya Recipes on this blog
The Name Som Tam doesn't totally translates to this green papaya salad. But it represents the flavour sour taste and pounding technique. "Som" means "Sour or tangy", "Tam" means "to pound".
This dish is said to be originated in Lao and Isan culinary tradition. There is a closely related dish in lao called as tam mak hoong. Bangkok style Som Tam Thai is usually milder and sweeter than Isan version. It usually has dried shrimp added. You have to check this prawn toast and this mango pudding.
Traditionally Som Tam is made in a mortar and pestle. But you can use just a mixing bowl and your hands.
Ingredients
- Green Papaya - For making som tam you have to use green papaya and not ripe papaya. It is also known as raw papaya. Peel off the skin, slice them into thin julienne. You can either use a specialised julienne slicer for this or use knife.
- Garlic and Chillies - bird eye chillies is what used in the salad. You can use any chillies if you don't have that.
- Peanuts - dry roasted peanuts is one of the must add ingredient in a Thai papaya salad.
- Sauces and Seasonings - the authentic taste for the salad comes from these. I used fish sauce, tamarind paste, palm sugar, lemon juice. These create a balance in taste.
- Green Beans and Tomatoes - I used long beans which is cut and tomatoes which adds taste as well as crunchy and contrast texture to it.
Step by Step Pictures
1)Wash and pat dry raw green papaya. Take them in a cutting board. Use a vegetable peeler to peel off the skin from the papaya.
2)Now use a knife to make incisions all over the papaya.
3)Now place it upright and shred them through the incisions.
4)You get fine thin julienne of raw papaya. You can use a julienne peeler or slicer as well.
5)Take the julienned papaya in a bowl. Cover with cold water. Rub the papaya gently in the water to remove any starchy texture from it. Now let them soak in the cold water for 15 minutes.
6)Strain the raw papaya through a colander or sieve and press them gently to remove any excess water. Let them stay in the colander until ready to use.
7)Now in a mortar and pestle. Add in garlic and birds eye chillies.
8)Crush them to a coarse paste.
9)Now add in roasted peanuts and crush them coarsely.
10)Now add in tamarind juice, palm sugar, fish sauce and mix well.
11)Add in lemon juice or lime juice. Taste and adjust lime, sugar and fish sauce.
12)Now add in tomatoes and green beans into this.
13)Use the pestle to crush them slightly so the juice from tomatoes is released and the beans is slightly bruised.
14)Add in julienned raw papaya and crush them slightly into the mixture.
15)Raw papaya salad is ready.
16)Serve immediately.
Expert Tips
About Green papaya - For making som tam you have to use green papaya and not ripe papaya. It is also known as raw papaya. Peel off the skin, slice them into thin julienne. You can either use a specialised julienne slicer for this or use knife. Green papaya has a starchy texture to it, so it is important to soak them in cold water which eliminates that and also keep the papaya crunchy.
Be stingy with Chillies - bird eye chillies can be super spicy. So always add 1 or 2 depending on your spice tolerance.
Taste as you go - the most important part of this salad is the taste. So taste the sauce before adding the papaya. You can adjust with more lime juice, tamarind, fish sauce and palm jaggery.
No Mortar and pestle - I made my salad the authentic way in my mortar and pestle. But you can use a mixing bowl and hand to mix the salad ingredients with the raw papaya.
Storage and Leftovers - Thai papaya salad taste best when served fresh as soon as it is prepared. But leftovers can be stored in fridge upto 2 to 3 days. The papaya and peanuts may lose some of its crunchy texture. But still it will be delicious.
Serving - Thai papaya salad taste best as a side dish for steamed rice, grilled fish, meat or chicken.
FAQ
Q: Can I use slightly ripe papaya for this salad?
No, Thai papaya salad is made with raw or green papaya only. Ripe papaya can turn mushy and slimy. Green papaya has the tendency to stay crunchy.
Q: Can I skip fish sauce? What can I add instead?
Yes, you can skip fish sauce in this recipe if you don't like the taste or vegetarian. You can use soy sauce and salt instead of fish sauce.
Q: How to make Som Tam vegetarian?
It is easy to make this salad entirely vegetarian, you can just skip fish sauce or use soy sauce instead. Thai Papaya salad can be made vegan or vegetarian by swapping just this one ingredient.
Q: Is it important to add beans and tomatoes?
These two adds a crunchy texture and colour to the salad. You can skip if you don't have it.
Q: Is mortar and pestle important for this salad. I don't have one, so what should I do?
I made my salad the authentic way in my mortar and pestle. But you can use a mixing bowl and hand to mix the salad ingredients with the raw papaya.
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Thai Papaya Salad Recipe (Som Tam Thai Recipe)
Equipment
Ingredients
- 1 Medium Raw Banana (Green papaya)
For Sauce
- 3 cloves Garlic peeled
- 3 no Bird Eye chilli
- 3 tablespoon Roasted Peanuts
- 2 tablespoon Palm Sugar
- 2 teaspoon Tamarind Paste
- 1 tablespoon Fish Sauce optional (I used red boat)
- 2 tablespoon Lemon Juice or Lime Juice
- 1 medium Tomatoes cut into chunks
- 4 no Long Beans cut into 2 inch pieces
Instructions
- Wash and pat dry raw green papaya. Take them in a cutting board. Use a vegetable peeler to peel off the skin from the papaya. Now use a knife to make incisions all over the papaya. Now place it upright and shred them through the incisions. You get fine thin julienne of raw papaya. You can use a julienne peeler or slicer as well.
- Take the julienned papaya in a bowl. Cover with cold water. Rub the papaya gently in the water to remove any starchy texture from it. Now let them soak in the cold water for 15 minutes. Strain the raw papaya through a colander or sieve and press them gently to remove any excess water. Let them stay in the colander until ready to use.
- Now in a mortar and pestle. Add in garlic and birds eye chillies. Crush them to a coarse paste. Now add in roasted peanuts and crush them coarsely.
- Now add in tamarind juice, lime juice, palm sugar, fish sauce and mix well. Taste and adjust lime, sugar and fish sauce.
- Now add in tomatoes and green beans into this and use the pestle to crush them slightly so the juice from tomatoes is released and the beans is slightly bruised.
- Add in julienned raw papaya and crush them slightly into the mixture. Serve immediately.
Nutrition
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Anonymous
Hi thanks for this one too. Was about to ask u earlier but thought this the right time since its about raw fruits. As u know the leaves herbs n fruits we get in the market is highly contaminated both inside n outside with pesticides n other chemicals now n though we can't do much to what chemical inside but can make others aware how to use leaves n fruits clean b4 cooking. Appreciate ur valuable n easy to follow tips. God bless.Sonu Nair