Asian Cuisine
Som Tam Pepaya Muda Pedas Manis (Spicy-Sweet Green Papaya Salad), Crunchy and Addictive
Prep
20 min
Cook
10 min
Servings
2
Level
Easy
Som Tam is a green papaya salad from Northeastern Thailand that combines spicy, sour, sweet, and savory flavors in every refreshingly crunchy bite. Coarsely pounded with bird's eye chilies, long beans, and tomatoes, this dish is a favorite for its explosive burst of flavor on the tongue. It's perfect as an appetizer or a lunchtime companion that instantly boosts your appetite.
🧂 Ingredients
🍽️ Servings: 2
Adjust the servings and the ingredient amounts & nutrition below update automatically.
- 300 grams green papaya, coarsely shredded
- 4 stalks long beans, cut into 3 cm pieces
- 2 whole tomatoes, cut into pieces
- 5-10 pieces (adjust to taste) red bird's eye chilies
- 3 cloves garlic
- 3 tbsp fried peanuts
- 2 tbsp dried shrimp (ebi), toasted
- 2 tbsp palm sugar/brown sugar, shaved
- 3 tbsp lime juice
- 2 tbsp fish sauce
- 1/4 tsp salt
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👩🍳 Instructions
- 1 Peel the green papaya and shred it into thin, long strips using a julienne peeler or knife. Set aside in ice water to keep it crisp.
- 2 In a large mortar (or a special som tam mortar), pound the garlic and bird's eye chilies until slightly crushed.
- 3 Add the long beans and pound lightly until slightly bruised so the seasoning can soak in.
- 4 Add the palm sugar, fish sauce, lime juice, and salt. Pound gently while stirring until the sugar dissolves.
- 5 Add the tomatoes and pound lightly until they release a bit of juice but don't fall apart.
- 6 Add the shredded papaya and dried shrimp, then toss while lightly pounding with a wooden spoon so the seasoning coats everything evenly.
- 7 Taste and adjust the sour-sweet-spicy-salty balance to your liking.
- 8 Transfer to a serving plate, sprinkle with fried peanuts on top, and serve immediately while fresh and crunchy.
💡 Tips
• Soak the shredded papaya in ice water for 10 minutes before cooking to make the texture even crunchier.
• Use a traditional Thai wooden mortar and pestle if you have one, since the pounding technique (not fine grinding) is key to an authentic som tam texture.
• If you like a more savory version, add a bit of toasted shrimp paste (terasi) while pounding the seasoning.
• Serve right after making it, since the papaya will release water and turn soggy if left sitting too long.
📊 Nutrition Facts / serving
150
Calories (kcal)
5 g
Protein
6 g
Fat
20 g
Carbs
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