📝 About This Recipe
Experience the exhilarating explosion of flavors that defines Northeastern Thailand's most famous culinary export. This crisp, refreshing salad perfectly balances the 'four pillars' of Thai taste: sour lime, salty fish sauce, fiery chilies, and sweet palm sugar. Using a traditional mortar and pestle to bruise rather than crush the ingredients, this recipe delivers a complex, addictive crunch that is both healthy and deeply satisfying.
🥗 Ingredients
The Base
- 2 cups Green Papaya (shredded into long, thin matchsticks)
- 1/4 cup Carrot (shredded for color)
- 1/2 cup Long Beans (cut into 1-inch pieces)
- 6-8 pieces Cherry Tomatoes (halved)
The Aromatics and Texture
- 3-4 pieces Garlic Cloves (peeled)
- 2-5 pieces Thai Bird's Eye Chilies (adjust to your heat preference)
- 1 tablespoon Dried Shrimp (rinsed and patted dry)
- 2 tablespoons Roasted Peanuts (unsalted)
The Dressing
- 1.5 tablespoons Palm Sugar (finely shaved or softened)
- 2 tablespoons Fish Sauce (high quality, such as Megachef or Red Boat)
- 2-3 tablespoons Fresh Lime Juice (from about 2 juicy limes)
- 1/2 tablespoon Tamarind Paste (optional, for added depth of sourness)
For Serving
- 1/4 head Green Cabbage (cut into wedges)
- 1 sprig Fresh Cilantro (for garnish)
👨🍳 Instructions
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1
Prepare the green papaya by peeling the skin. Use a mandoline slicer or a specialized Thai shredding tool to create long, thin, firm matchsticks. Place the shredded papaya in a bowl of ice water for 5 minutes to maximize crispness, then drain and pat very dry.
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2
In a large clay or wooden mortar, add the peeled garlic cloves and the Thai bird's eye chilies. Pound with a pestle until the garlic is broken down and the chilies are burst into small pieces.
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3
Add the dried shrimp to the mortar and pound lightly to break up the fibers and release their savory, umami flavor.
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4
Add 1 tablespoon of the roasted peanuts. Crush them slightly so they are broken but not powdered; this provides essential texture to the final dish.
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5
Toss in the cut long beans. Bruise them with the pestle until they are cracked and slightly flattened, which allows them to soak up the dressing.
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6
Add the palm sugar, fish sauce, lime juice, and tamarind paste (if using). Use a large spoon in one hand and the pestle in the other to stir and lightly mash the mixture until the sugar is completely dissolved.
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7
Add the halved cherry tomatoes. Press them gently with the pestle just enough to release their juices into the dressing without completely obliterating them.
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8
Add the shredded papaya and carrots to the mortar. This is the 'Som Tum' technique: use the pestle to pound the papaya lightly while simultaneously using the spoon to flip and toss the ingredients from the bottom to the top.
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9
Continue this pounding and tossing motion for about 30-45 seconds. You want the papaya to soften slightly and become translucent as it absorbs the flavors, but it must remain crunchy.
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10
Taste the salad. It should be a harmonious balance of salty, sour, sweet, and spicy. Adjust with more lime for sourness, fish sauce for salt, or sugar for sweetness if necessary.
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11
Transfer the salad to a serving plate, ensuring you pour all the delicious dressing from the bottom of the mortar over the top.
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12
Garnish with the remaining tablespoon of roasted peanuts and serve immediately while the papaya is at its peak crunch.
💡 Chef's Tips
If you can't find green papaya, a very firm green mango or even shredded kohlrabi makes an excellent substitute. Always use a wooden or clay mortar for this dish; a stone mortar is too heavy and will turn the delicate papaya into a paste. To keep the papaya extra crunchy, keep it chilled in the fridge until the very moment you are ready to pound the salad. Adjust the heat by the number of chilies: 1 for mild, 3 for medium, and 5+ for 'Thai spicy.' Don't skip the dried shrimp; they provide a specific salty depth that defines the authentic flavor profile.
🍽️ Serving Suggestions
Serve with a side of Thai Sticky Rice (Khao Niew) to soak up the extra spicy dressing. Pair with Gai Yang (Thai Grilled Chicken) for the classic Isan-style lunch combo. Include raw cabbage wedges and long beans on the side to help cool your palate between spicy bites. An ice-cold Thai lager or a crisp Riesling balances the heat and acidity beautifully. Serve alongside 'Muu Ping' (grilled pork skewers) for a street-food inspired feast.