Som Tam Thai (Thai-Style Papaya Salad)
By Steve DunnPublished on May 12, 2026
Time
30 minutes
Yield
Serves 4 to 6
Ingredients
Before You Begin
Green papaya, dried shrimp, palm sugar, and long beans (also called yard-long beans, snake beans, or asparagus beans) can be found in Asian markets (dried shrimp and palm sugar are also available online). Green papaya is fully unripe; look for one that has uniformly green skin (no yellow streaks) and feels hard when squeezed. (See “Buying and Shredding Green Papaya” for more details.) Look for dried shrimp that’s bright orange and has had the heads and shells removed. Thailand has its own form of julienne peeler, which cuts the papaya into long, slim strips. We like the Kiwi Pro Slice Peeler; however, you can also use the large holes on a box grater. A dowel or tapered rolling pin is best for pounding the vegetables in step 3, but a meat pounder will also work. Serve this alongside grilled meats and/or rice.
Instructions
- Trim ends from 1 green papaya and use standard vegetable peeler to remove peel from fruit. If using Thai-style julienne peeler to shred, draw peeler lengthwise down flesh of papaya, applying even pressure to produce long strands. (If using box grater to shred, lay grater on its side with largest holes facing up. Press papaya firmly against grater and draw entire length of papaya from top of grater to bottom to create long shreds.) Repeat, rotating papaya as needed, until you have 1 pound of shredded fruit. Place shredded papaya in bowl and refrigerate until needed. Reserve remaining papaya for other use.
- Using mortar and pestle, mash 2 tablespoons chopped salted dry-roasted peanuts, 3 thinly sliced Thai chiles, 3 tablespoons finely chopped dried shrimp, 2 tablespoons packed finely chopped palm sugar, and 2 chopped garlic cloves to coarse paste (or mash to paste on cutting board using flat side of chef’s knife). Transfer to small bowl. Stir in 3 tablespoons lime juice and 2 tablespoons fish sauce; set aside.
- Make large pestle by tightly wrapping 1 end of non-handled rolling pin with plastic wrap, then secure rubber band around pin to hold plastic in place. Add 5 ounces long beans, cut into 2-inch pieces; ¼ teaspoon table salt; and 4 juiced lime halves to large, sturdy wooden or metal bowl. Using pestle, pound beans and lime halves until beans are bruised and have split open, 20 to 30 strokes. Add 4 ounces halved cherry tomatoes and press gently with pestle until lightly crushed. Add lime juice mixture and stir with large spoon or spatula to combine.
- Add papaya and pound until lightly crushed, about 10 strokes. Stir to coat papaya with dressing, then pound for another 20 strokes to work dressing into papaya. Discard lime halves, then stir once more to ensure all ingredients are evenly coated.
- 5. Serve, passing lime wedges, extra sliced chiles, extra fish sauce, and remaining 2 tablespoons chopped peanuts separately.
Time
30 minutesYield
Serves 4 to 6Ingredients
Test Kitchen Techniques
Ingredients
Test Kitchen Techniques
Ingredients
Test Kitchen Techniques
Why This Recipe Works
Som tam thai is a vibrant Thai salad made by pounding shreds of green, unripe papaya with long beans, tomatoes, peanuts, and aromatics. It’s most commonly served alongside rice or as a side dish for rich proteins such as grilled chicken or steak. Instead of breaking down the green papaya with a cleaver as many Thai cooks do, we shred the fruit using a julienne peeler or a box grater. We make a punchy, aromatic dressing in a mortar and pestle, then create a makeshift larger mortar and pestle from a sturdy bowl and a rolling pin to pound the fruits and vegetables. We serve the salad with extra lime wedges, sliced chiles, chopped peanuts, and fish sauce at the table, allowing each diner to customize the salad to their taste.
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