Som Tum - Thai Green Papaya Salad
This Thai Green Papaya Salad or Som Tum is a true feast of flavors ranging from tangy and pungent to salty and savory!
Servings 2 people
- 2 tablespoons fish sauce
- 2 tablespoons lime juice
- 2 tablespoons finely chopped palm sugar
- 2 cloves garlic , grated with a zester
- ¼ cup roasted peanuts , roughly chopped
- 1-3 Thai chilies , minced (optional)
- 6 green beans
- ¾ cup cherry tomatoes
- 1 ½ tablespoons small dried shrimp (if you will get large ones, chop them)
- 2 cups peeled and shredded green papaya
Combine the fish sauce, lime juice, and palm sugar in a large bowl and stir until the sugar has almost dissolved. Add the grated garlic, peanuts, and the chilies (if using).
Pound the green beans with a rolling pin to make them more tender and also add to the bowl. Add the tomatoes pressing down a little bit with a spoon to release some juice.
Finally, add the dried shrimp and papaya and toss everything together. Enjoy!
If you will have some leftover papaya, you can add it to stir-fries or anywhere you like actually. Treat it like any other firm veggie like broccoli or carrot. I made veggie pancakes with mine and they were awesome. Recipe adapted from Hot Thai Kitchen by Pailin Chongchitnant. A great book about Thai cuisine!
Calories: 234kcal | Carbohydrates: 34.3g | Protein: 8.4g | Fat: 9.6g | Cholesterol: 11.5mg | Sodium: 1475.4mg | Sugar: 24.3g | Vitamin A: 550IU | Vitamin C: 144.4mg