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Authentic Thai Som Tum (Crisp Shredded Green Papaya Salad Pounded with Lime, Chili, and Roasted Peanuts)
The electrifying hallmark of northeastern Thai cuisine: shredded unripe green papaya bruised in a mortar with garlic, fiery chilies, lime juice, fish sauce, sweet palm sugar, and crushed roasted peanuts.
Prep
20 min
Cook
0 min
Total
20 min
Ingredients
servings
4
- Unripe green papaya, peeled and shredded into matchsticks400 g
- Cherry tomatoes, halved150 g
- Raw yardlong beans or green beans, cut into 3-cm pieces80 g
- Roasted unsalted peanuts50 g
- Garlic cloves3 clove
- Thai bird's eye chilies2 pc
- Fresh lime juice3 tbsp
- Light soy sauce (or vegetarian fish sauce)2 tbsp
- Palm sugar or brown sugar1 Ā½ tbsp
Preparation Steps
1
In a large mortar, bruise garlic and chilies with a wooden pestle until crushed but not purƩed.
2 min timer
2
Add palm sugar, lime juice, and soy sauce; mix with a spoon until sugar dissolves. Add green beans and cherry tomatoes, bruising gently to release juices.
3 min timer
3
Add shredded green papaya and most peanuts. Pound lightly while tossing with a spoon for 1-2 minutes until papaya absorbs the dressing. Transfer to a platter, top with remaining peanuts, and serve fresh.
3 min timer
Cooking Journal
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Nutrition Facts
per servingCalories
170
Protein
5.5g
Carbohydrates
22g
Fat
8g
Allergens
Peanutssoya
*estimated values per serving
Provenance & Public Domain Audit
Source: International Gastronomic Heritage / USDA Public Domain Collection (United States Department of Agriculture (USDA) & World Heritage Culinary Archive)
Legal status: Public Domain (17 U.S.C. Ā§ 105) ā¢ 17 U.S.C. Ā§ 105
License: Creative Commons CC0 1.0 Universal
