You love Thai Papaya Salad, but have you ever made Som Tum Thai at home? It’s easier than you think, especially with a Thai cooking class teacher to guide you!
LEARN FROM AN EXPERT THAI COOKING CLASS TEACHER:
Feel overwhelmed about cooking Thai food? Don’t worry!
A Thai cooking class instructor (aka me, Sherri! :)) will be guiding you step-by-step through all my top Thai cooking secrets to master Som Tum Thai!
What is Som Tum Thai?
Originating from northeastern Thailand, Som Tum Thai, or Papaya Salad, is on my list of 35 popular Thai Dishes for good reason! It has the best of Thai flavors–spicy, sweet, sour, and salty—all in one bite!
Som Tum Thai, is typically made with shredded green papaya, cherry tomatoes, long beans, garlic, Thai fresh chilies, and peanuts, all tossed together in a tangy dressing made of lime juice, tamarind paste, fish sauce, and palm sugar.
The salad is pounded lightly in a wooden mortar and pestle to combine flavors, releasing the juices and infusing every ingredient with the zesty dressing.
Our fav way to eat Som Tum Thai is as a side dish alongside Thai Chicken Larb and sticky rice, but really it works well paired with any other main dishes that need a refreshing crunchy, zesty flavor to balance them out.
Sherri’s Story
Pictured above is when I made Som Tum at home for the first time over a decade ago! My son in the photo is now a pre-teen!
The best hair appointment of my life was when I got highlights done in my hair while learning how to make Som Tum Thai, aka Papaya Salad.
It all started when we were living in Austin, and my friend from church told me she had a Thai hairdresser who is an accountant, but loves to cut hair out of her home as a hobby.
The only Thai people Thai Hubby and I had met in America were servers or chefs at Thai restaurants, so I couldn’t wait to get my hair done and actually carry on a conversation with a Thai person other than Thai Hubby.
We talked nonstop the whole time, especially after I found out she and her family had owned three Thai restaurants in the Austin area.
Then we talked about our favorite Thai food to cook, and she gave me some Thai recipe ideas and told me all about the Thai herbs she grows in her backyard that made me want to live at her house.
Then after I asked her what she uses to peel her papaya for Som Tum, she was astonished I didn’t know what to use to peel the papaya.
Thai Hubby and I had attempted to make Som Tum once, but he shredded it old-school style using a knife to hit it in spots, and then shred it off that way, which I can’t do since I’d most likely cut off my fingers in the process.
So once my foil was in she showed me to her kitchen where she showed me how to shred the papaya for Som Tum using the special peeler, the Kom Kom Miracle Knife, which made it so much easier to use!
Then we made the Som Tum together, and she finished washing and cutting my hair. I paid her for my haircut, but I felt like I was given more out of it than she did!
She sent me home with a bag full of Som Tum to give to Thai Hubby, Moo Palo sauce she made to make a pork with stewed egg Thai dish that Thai Hubby loves, fresh Thai chili peppers, cilantro root and lemongrass fresh from her backyard garden.
Since that experience, over a decade ago, I’ve definitely improved my Som Tum skills. I discovered it’s super easy to make, once you have the right tools, like a mortar and pestle, and the special peeler, the Kom Kom Miracle Knife.
So once you have those, it’s so easy even my kiddos can make Som Tum! Try it today, and let me know what you think!
Ingredient Notes
Uh-oh! Don’t have some of these ingredients? Don’t worry! Just check out the substitutions below to see how you can still make an amazing Som Tum Thai.
2–3 c. of unripe green papaya: This is the base of the salad and provides that unique crunch. Find it at your local Asian market.
2-3 garlic cloves: Adds that garlicky depth of flavor.
1–6 Thai chilies (depending on spice tolerance): For that Thai heat! Adjust based on your spice preference.
1 c. long bean or green beans cut into 2 in. pieces: Gives the salad a nice bite and adds some freshness.
Fresh lime juice from 1-2 limes: Brings the sour, tangy element that balances the dish.
1-2 tbsp. tamarind paste: Adds another level of sour flavor to the dish.
1–2 tbsp. fish sauce: Salty, savory umami, my fav sauce!
1–2 tbsp. palm sugar or brown sugar: Sweetness to balance the heat and sourness.
Handful of peanuts: Adds crunch and a nutty notes
10 cherry tomatoes, halved: Adds sweetness and a bit of juiciness.
2-3 tbsp. tiny dried shrimp (optional): For a briny, umami kick.
2–3 servings of shrimp (optional): If you want to make it a more filling dish.
Additions and Substitutions
If you only have a small mortar and pestle: Make the Thai chili, garlic and palm sugar paste in it, and add in the green beans. And then put all of it in a large mixing bowl, and use the pestle to pound the papaya as much as you can to soften it some. Or pound the papaya in batches in the small mortar.
If you don’t have a mortar and pestle at all: Add the garlic, Thai chili and palm sugar and a few tablespoons of hot water to a mini food chopper or food processor to make the paste.
Or just use a knife to finely chop and mix as much as you can.
Then add the paste to a large mixing bowl, and get out a rolling pin. Use the end of the rolling pin as your pestle, and follow the rest of the directions.
Green Papaya substitute: If you can’t find unripe papaya, you can make my Carrot and Cucumber Som Tum! We make that more often than traditional Som Tum since where we live it’s hard to find unripe papaya.
Fish Sauce substitute:1/2 tbsp soy sauce + 1/2 tbsp vinegar of choice (except balsamic) + a pinch of salt, or coconut aminos.
Fresh Thai Chili substitute: Fresh cayenne peppers or serrano chiles.
Palm Sugar substitute: the same amount of brown sugar.
Dried Shrimp substitute: Omit or use shrimp paste.
How to Make Som Tum Thai: Step by Step
1. Prep the Papaya: Peel the dark green skin off your unripe, green papaya. Then, using a traditional papaya shredder or a vegetable peeler, shred the papaya into shoestring-like strips. You’ll get around 2-3 cups of shredded papaya depending on the size.
Add the shredded papaya to a bowl full of ice cold water, and let it sit in the water for 10 minutes to help crisp up the papaya.
Then drain the papaya well in a strainer, and place it on a paper towel lined plate or baking sheet to get out the rest of the water. You want to drain it really well so no extra water will take away from the flavor.
2. Prepare the Dressing: In a mortar and pestle, pound the 2-3 cloves of peeled garlic, and 1-6 fresh Thai chilies together until they form a fragrant paste. Don’t look down while pounding because a pepper seed might fly in your eye! Add the 1-2 tbsp palm sugar or brown sugar and squish it with the pestle until it’s incorporated into the paste.
Add the 1 c. long bean or green beans cut into 2 in. pieces, fresh lime juice from 1-2 limes, 1-2 tbsp. tamarind paste, 1–2 tbsp fish sauce. Continue to pound until the beans are slightly softened but still hold their shape.
3. Mix in the Veggies: Add the 2-3 cups of shredded papaya, 10 cherry tomatoes halved, handful of peanuts, and optional 2 tbsp. dried shrimp to the mortar. Gently pound and mix the ingredients together until the papaya is softened and everything is well combined. You don’t want to pulverize the papaya! Just gently muddle and soften it some.
4. Taste and Adjust: Add more fish sauce, lime juice, or sugar to taste. The flavor should be a perfect balance of sour, spicy, salty, and sweet.
5. Serve and Enjoy: If you’re adding shrimp, cook them briefly (about 30 seconds) in boiling water, then mix them into the salad. Serve immediately and enjoy your delicious Som Tum Thai!
Recipe Tips & Tricks
Papaya Peeling Tip: A traditional Thai papaya shredder is the best tool for the job. But if you don’t have one, you can use a vegetable peeler or a knife to shred the papaya. It won’t be exactly the same, but it’ll still taste delicious!
Use a mortar and pestle: In Thailand they traditionally use this kind of clay mortar and pestle to make Som Tum, but I don’t have that one, and like to use my large wooden mortar and pestle my Thai mother-n-law gave me.
If you only have a small mortar and pestle: Make the Thai chili, garlic and palm sugar paste in it, and add in the green beans. And then put all of it in a large mixing bowl, and use the pestle to pound the papaya as much as you can to soften it some. Or pound the papaya in batches in the small mortar.
If you don’t have a mortar and pestle at all: Add the garlic, Thai chili and palm sugar and a few tablespoons of hot water to a mini food chopper or food processor to make the paste. Or just use a knife to finely chop and mix as much as you can. Then add the paste to a large mixing bowl, and get out a rolling pin. Use the end of the rolling pin as your pestle, and follow the rest of the directions.
Make sure to use unripe green papaya: Never make it with ripe papaya because it wouldn’t shred and wouldn’t taste the same at all. If you can’t find unripe papaya, use carrot or cucumber like I do in my Carrot and Cucumber Som Tum.
Adjusting Spice Levels: If you’re not into super spicy food, you can still enjoy Som Tum! Just leave out the Thai chilis, or start with just one.
I like spicy, but my family can’t handle it, so I usually just put in one Thai chili, and make Nam Pla Prik, aka my Thai Spicy Flavor Bomb Sauce, to add more spiciness to my serving of it.
Storage & Reheating
Fridge: Som Tum Thai is best enjoyed fresh, but you can store leftovers in an airtight container in the fridge for up to 2 days. The papaya may soften slightly, but the flavors will still be delicious.
Freezer: This salad doesn’t freeze well due to the fresh ingredients. Enjoy it fresh for the best experience!
Your Questions Answered
What Does Som Tum Taste Like?
Som Tum Thai (ส้มตำ) is known for its spicy, sour, sweet, and salty taste profile. The fresh cripiness of the green papaya, the heat from fresh chilies, and the tangy lime give it a refreshing and zesty quality, while the fish sauce and garlic bring umami depth of flavors.
Is Som Tum Lao or Thai?
Som Tum originated in Lao culture centuries ago, and it’s thought it came to Thailand in the 20th century.
Som Tum Thai is slightly milder, using palm sugar and fish sauce, making it sweet and tangy.
Som Tum Lao includes fermented fish sauce (pla ra) and often lacks sugar, giving it a more intense flavor.
Is It Safe to Eat Papaya Salad in Thailand?
Yes, it’s generally safe to eat papaya salad in Thailand, especially when prepared at legit places.
Look for stalls that make Som Tum fresh to order, so you know the ingredients are freshly cut and haven’t been sitting out in the sun all day.
If the street food stall or restaurant has any sketchy food vibes, trust your gut and move onto the next!
Is Som Tum Thai always spicy? Is it one of the hottest Thai dishes?
Som Tum Thai is spicy because of the fresh Thai chiles used in it, but street vendors and Thai restaurants often ask how spicy you want it, and can adjust it to meet your preference.
While Som Tum can be spicy, it’s not one of the hottest Thai dishes because it combines heat with sour and sweet flavors so the spiciness is more balanced.
Most of the hottest Thai dishes are those from Southern Thailand like Gaeng Tai Pla, Southern Thai fermented fish curry.
Is Som Tum Thai healthy?
Som Tum Thai is packed with fresh vegetables and herbs, making it a nutritious, low-calorie dish. Papaya is rich in vitamins and enzymes that help with digestion, and Thai chilies boost your metabolism and have mood boosting endorphins.
Can I make Som Tum Thai ahead of time?
Som Tum Thai is best fresh, since the papaya loses its crunch if it sits for too long. But you can prep the ingredients in advance and toss them with the dressing just before serving.
What’s the best way to eat Som Tum Thai?
Som Tum Thai is often served as part of a larger Thai meal, typically alongside Larb or sticky rice. But it’s just as delicious on its own as a light lunch or side dish.
Other Recipes You’ll Love
If you make it, I want to see! Take a pic and tag us on Instagram @thaifoodie!
PrintSom Tum Recipe: Thai Papaya Salad | ส้มตำ
- Total Time: 25 minutes
- Yield: 4 1x
Description
You love Som Tum, but have you ever made it at home? Try making Thai Papaya Salad in your own kitchen using this recipe! It’s easier than you think!
Ingredients
2–3 c. of unripe green papaya
2–3 garlic cloves
1–6 Thai chilies (depending on spice tolerance)
1–2 tbsp. palm sugar or brown sugar
1 c. long bean or green beans cut into 2 in. pieces
Fresh lime juice from 1-2 limes
1–2 tbsp. tamarind paste
1–2 tbsp. fish sauce
Handful of peanuts
10 cherry tomatoes, halved
2 tbsp. tiny dried shrimp (optional)
2–3 servings of shrimp (optional)
Instructions
1. Prep the Papaya: Peel the dark green skin off your unripe, green papaya. Then, using a traditional papaya shredder or a vegetable peeler, shred the papaya into shoestring-like strips. You’ll get around 2-3 cups of shredded papaya depending on the size.
Add the shredded papaya to a bowl full of ice cold water, and let it sit in the water for 10 minutes to help crisp up the papaya.
Then drain the papaya well in a strainer, and place it on a paper towel lined plate or baking sheet to get out the rest of the water. You want to drain it really well so no extra water will take away from the flavor.
2. Prepare the Dressing: In a mortar and pestle, pound the 3 cloves of peeled garlic, and 1-6 fresh Thai chilies together until they form a fragrant paste. Don’t look down while pounding because a pepper seed might fly in your eye! Add the 1-2 tbsp palm sugar or brown sugar and squish it with the pestle until it’s incorporated into the paste.
Add the 1 c. long bean or green beans cut into 2 in. pieces, fresh lime juice from 1-2 limes, 1-2 tbsp. tamarind paste, and 1–2 tbsp fish sauce. Continue to pound until the beans are slightly softened but still hold their shape.
3. Mix in the Veggies: Add the 2-3 cups of shredded papaya, 10 cherry tomatoes halved, handful of peanuts, and optional 1/4 c. dried shrimp to the mortar. Gently pound and mix with a large spoon the ingredients together until the papaya is softened and everything is well combined. You don’t want to pulverize the papaya! Just gently muddle and soften it some.
4. Taste and Adjust: Add more fish sauce, lime juice, or sugar to taste. The flavor should be a perfect balance of sour, spicy, salty, and sweet.
5. Serve and Enjoy: If you’re adding shrimp, cook them briefly (about 30 seconds) in boiling water, then mix them into the salad. Serve immediately and enjoy your delicious Som Tum Thai!
Notes
Recipe Tips and Tricks
Papaya Peeling Tip: A traditional Thai papaya shredder is the best tool for the job. But if you don’t have one, you can use a vegetable peeler or a knife to shred the papaya. It won’t be exactly the same, but it’ll still taste delicious!
Use a mortar and pestle: In Thailand they traditionally use this kind of clay mortar and pestle to make Som Tum, but I don’t have that one, so I like to use my large wooden mortar and pestle my Thai mother-n-law gave me.
If you only have a small mortar and pestle: Make the Thai chili, garlic and palm sugar paste in it, and add in the green beans. And then put all of it in a large mixing bowl, and use the pestle to pound the papaya as much as you can to soften it some. Or pound the papaya in batches in the small mortar.
If you don’t have a mortar and pestle at all: Add the garlic, Thai chili and palm sugar and a few tablespoons of hot water to a mini food chopper or food processor to make the paste. Or just use a knife to finely chop and mix as much as you can. Then add the paste to a large mixing bowl, and get out a rolling pin. Use the end of the rolling pin as your pestle, and follow the rest of the directions.
Make sure to use unripe green papaya: Never make it with ripe papaya because it wouldn’t shred and wouldn’t taste the same. If you can’t find unripe papaya, use carrot or cucumber like I do in my Carrot and Cucumber Som Tum.
Adjusting Spice Levels: If you’re not into super spicy food, you can still enjoy Som Tum! Just leave out the Thai chilis, or start with just one.
I like spicy, but my family can’t handle it, so I usually just put in one Thai chili, and make Nam Pla Prik, aka my Thai Spicy Flavor Bomb Sauce, to add more spiciness to my serving of it.
Additions and Substitutions
Green Papaya substitute: If you can’t find unripe papaya, you can make my Carrot and Cucumber Som Tum! We make that more often than traditional Som Tum since where we live it’s hard to find unripe papaya.
Fresh Thai Chili substitute: Fresh cayenne peppers or serrano chiles
Fish Sauce substitute:1/2 tbsp soy sauce + 1/2 tbsp vinegar of choice (except balsamic) + a pinch of salt, or coconut aminos.
Palm Sugar substitute: the same amount of brown sugar.
Dried Shrimp substitute: Omit or use shrimp paste.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Thai
- Method: Salad
- Cuisine: Thai
Nutrition
- Serving Size: 3-4
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Felice says
I had this dish at a Thai restaurant in Japan (run by a Thai family) and they made it SUPER spicy! I made the mistake of challenging my friend to eat one of the hot chili’s in the salad… my mouth was numb and on fire for the rest of the night! It was still delicious though 🙂
Sherri Phengchard says
That’s awesome! I love how spicy it can be! It makes me feel at “home” in Thailand again whenever I make it mouth-numbing spicy!
Felice Forby says
I just remembered, that restaurant I mentioned was actually called Som Tum! hehehe
Sherri Phengchard says
Love it! 🙂 I will have to visit it!
Cayla says
I miss som tam! We try to make it with carrots sometimes because there are no papayas here =( Next time I will try your recipe and see how that turns out.
Sherri Phengchard says
Bummer you don’t have papayas in Iraq! That’s a great idea to try it with carrots though! Let me know how it goes!
Sherri Pengjad says
Love making this every time we are craving legit som tum Thai from Thailand!