Som Tam Recipe: Thai Green Papaya Salad Recipe

Name: Som Tam: Thai Green Papaya Salad
Prep time: 25 min
Total time: 25 min
Yield: 4
Ingredients: 1 small papaya (green, unripe, firm; about 2 pounds); 1 clove garlic (minced); 1 red chile pepper , such as Thai bird (seeded and finely chopped); 2 tablespoons fish sauce (or soy sauce for vegetarians); 2 tablespoons vegetable oil (light-tasting; not olive oil); 3 tablespoons lime juice; 2 tablespoons brown sugar; 5 green beans; 1 cup cherry tomatoes (cut in half); 2 cups bean sprouts; 1/4 cup lightly packed fresh Thai or Italian basil (coarsely chopped, divided for garnish); 1/2 cup peanuts (or cashews, roasted, divided for garnish); Optional: white sugar (if needed for taste); Garnish: 3 scallions (sliced into matchstick-like pieces); Serving suggestion: sticky rice

Prep: 25 mins

Cook: 0 mins

Total: 25 mins

Servings: 4 servings

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Nutrition Facts (per serving)
186	Calories
8g	Fat
29g	Carbs
6g	Protein

Nutrition Facts
Servings: 4
Amount per serving
Calories	186
% Daily Value*
Total Fat 8g	10%
Saturated Fat 1g	3%
Cholesterol 0mg	0%
Sodium 723mg	31%
Total Carbohydrate 29g	11%
Dietary Fiber 7g	25%
Total Sugars 18g
Protein 6g
Vitamin C 58mg	291%
Calcium 110mg	8%
Iron 2mg	11%
Potassium 541mg	12%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

Som Tam is a popular Thai salad featuring green papaya and a spicy chile pepper dressing. The multitude of flavors from this salad explode in your mouth—sweet, tart, crunchy, and a touch of spiciness—the perfect side dish or a light entree.

Traditionally, Som Tam is pounded with a mortar and pestle, which can be fun at times. However, it's also messy and a lot of work. To make this tasty green papaya salad much easier to toss together, simply turn to your handy food processor or chopper. This Thai recipe was adapted for that modern convenience and there is very little difference in the taste.

Top it with shrimp or chicken for a full meal or eat it with sticky rice as is frequently done in Thailand.

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"Spicy, cooling, crunchy, tangy, sweet Som Tam or Thai Green Papaya Salad is an exciting way to try familiar ingredients like papaya in new ways (using it unripened). This Thai salad hits all flavor notes with just the right amount of heat." —Diana Andrews

Som Tam: Thai Green Papaya Salad in a bowl

1 small papaya (green, unripe, about 2 pounds)
1 medium clove garlic, minced
1 small red chile pepper, such as Thai bird, seeded and finely chopped
2 tablespoons fish sauce, or soy sauce
2 tablespoons vegetable oil
3 tablespoons freshly squeezed lime juice
2 tablespoons brown sugar
5 large green beans
1 cup cherry tomatoes, halved
2 cups bean sprouts
1/4 cup coarsely chopped Thai or Italian basil, for garnish
1/2 cup roasted peanuts or cashews, for garnish
1/2 teaspoon granulated sugar, optional
3 medium scallions, thinly sliced lengthwise
Sticky rice for serving, optional

Gather the ingredients.

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Peel the green papaya.

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Using the largest grater you have (such as one for scalloped potatoes), grate the green fruit, rotating it as you go to avoid hitting the inner seeds.

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If you don't have a grater, try a method used in Thailand: First, deeply score the flesh using a large, sharp knife.

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Then, run your knife just under the surface to release the shreds.

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In a small food chopper or processor, add the garlic, chile pepper, fish sauce, oil, lime juice, and brown sugar. Process until the liquid turns reddish from the chile. Set this salad dressing aside.

Alternatively, pound the garlic and chile into a fine paste with a mortar and pestle or with the back of a knife. Transfer to a small bowl, add the fish sauce, oil, lime juice, and brown sugar, and whisk to combine.

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Slice the green beans into segments and add them to the chopper or processor. Pulse to lightly chop and bruise the beans. In Thailand, the beans are pounded to bruise them, but this method works just as well.

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Place the shredded papaya, cherry tomatoes, and bean sprouts in a large salad bowl. Add most of the basil, holding back some to be used as a garnish. Add the chile dressing and beans and toss.

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Add most of the peanuts, holding some back to be used for garnish, and toss again.

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Test for taste and adjust the salad's flavor as desired. If you'd like a more intense flavor or extra saltiness, add an extra splash of fish or soy sauce. More chile can be added to make it spicier. If it's too sour, sprinkle a little white sugar over your salad and toss to mix (the sugar will melt in a minute or two).

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Garnish with the scallions, and the remaining basil and peanuts.

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Serve your salad as is or as a side dish to any Thai entree. If this is your main course, try serving it with a side of sticky rice like they do in Thailand.

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