Som Tam Thai

Name: Som Tam Thai
Total time: 20 min
Yield: 4
Cuisine: Thai
Ingredients: 2 small garlic cloves; 2 to 3 fresh Thai chiles, stemmed; 1 tablespoon dried shrimp; 1 tablespoon plus 2 teaspoons palm sugar, softened; 2 tablespoons roasted unsalted peanuts, divided; 4 cherry tomatoes, halved; 2 long beans, ends trimmed, cut crosswise into 2-inch pieces; 3 tablespoons fresh lime juice; 2 tablespoons fish sauce; 2 cups shredded green papaya; Cooked sticky rice, for serving

Recipe GLPR1c6732496da09d

Thai

Salad

20 min

465 cal

Servings: 4

No-Cook

SNAP eligible

A vibrant, traditional Central Thai green papaya salad featuring crisp shredded papaya tossed with fresh lime juice, fish sauce, and toasted peanuts. Aromatic Thai chiles and garlic are pounded together to build a flavorful base, then combined with chewy long beans, cherry tomatoes, and rehydrated dried shrimp. This bright, tangy, and slightly spicy salad is traditionally served alongside sticky rice for a balanced meal.

Save recipes you love

Create a free Grocery List Plus account to save recipes, rate them, and add every ingredient to your grocery list in one tap.

Create free account Sign in

Ingredients

2 small garlic cloves

2 to 3 fresh Thai chiles, stemmed

1 tablespoon dried shrimp

1 tablespoon plus 2 teaspoons palm sugar, softened

2 tablespoons roasted unsalted peanuts, divided

4 cherry tomatoes, halved

2 long beans, ends trimmed, cut crosswise into 2-inch pieces

3 tablespoons fresh lime juice

2 tablespoons fish sauce

2 cups shredded green papaya

Cooked sticky rice, for serving

Directions

Place the garlic cloves and Thai chiles into a large mortar. Pound them together with the pestle until they form a fragrant, coarse paste, releasing the oils and aromatics.
Add the dried shrimp to the mortar and continue pounding gently to break them into small pieces and incorporate them into the garlic-chile mixture.
Add the softened palm sugar to the mortar and pound until it dissolves slightly and combines with the garlic, chile, and shrimp base, creating a flavorful paste.
Add the long bean pieces to the mortar and gently pound them a few times to lightly bruise and flavor them without breaking them apart completely.
Add the halved cherry tomatoes and pound very gently just a few times to release their juices slightly while maintaining their shape.
Pour in the fresh lime juice and fish sauce, then stir everything together in the mortar until well combined and the dressing coats all the vegetables.
Add the shredded green papaya to the mortar and toss everything together gently but thoroughly, being careful not to break down the papaya too much. The salad should remain light and crisp.
Divide the salad among serving bowls and top each portion with a portion of the reserved roasted peanuts. Serve immediately alongside cooked sticky rice.

Comments

Grocery List Plus Editorial Staff3.75

Thai chile, green papaya, and sticky rice are the limiting factors: green papaya is not a regular stock item at Charlotte chains, and you'll need a trip to an Asian market like Food Lion's limited international section or a dedicated Thai grocer in the Asian district. Dried shrimp and fish sauce are available at most major stores now, but palm sugar is inconsistent—budget for a special stop or use brown sugar as a substitute, which changes the flavor profile slightly. Cost per serving runs $4–5 once you account for the papaya and dried shrimp, making it a mid-range weeknight dish. The stated 20 minutes is honest for someone comfortable with knife work on papaya, but real time stretches closer to 30 if you're sourcing ingredients or breaking down the papaya for the first time.