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Green Papaya Salad (Som Tum Thai) as served, showing the finished dish

Salad recipe

Green Papaya Salad (Som Tum Thai) Recipe

A practical, source-aware recipe for green papaya salad (som tum thai), with the history kept close to the method.

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Green Papaya Salad (Som Tum Thai). Photo: Takeaway / Wikimedia Commons (CC BY-SA 3.0).

Developed by the Recipe Desk. This original editorial recipe uses measured ingredients, explicit timing and yield, allergen notes, storage guidance, and step-by-step visual cues. Use the stated doneness and texture cues because ingredients, ovens, and kitchen equipment vary.

Recipe card

Green Papaya Salad (Som Tum Thai)

A practical, source-aware recipe for green papaya salad (som tum thai), with the history kept close to the method.

Prep
15 min
Cook
30 min
Yield
6 servings
Difficulty
Easy

Ingredients

  • 5 Tbsp. fresh lime juice
  • 3 Tbsp. (packed) palm sugar or light brown sugar
  • 2 Tbsp. plus 2 tsp. fish sauce
  • 2 Tbsp. dried shrimp, chopped
  • 4 garlic cloves, minced
  • 3 Chinese long beans, halved crosswise or 15 green beans
  • 1 1½- to 1¾-pound green papaya, peeled, halved, seeded
  • 10 large cherry tomatoes, halved
  • 1 cup chopped fresh cilantro
  • 2 green onions, very thinly sliced
  • 1 fresh red Thai chile with seeds, thinly sliced
  • 2 Tbsp. coarsely chopped salted peanuts
  • Julienne peeler or box grater

Method

  1. Step 1 for Green Papaya Salad (Som Tum Thai), showing the ingredients and preparation at this stage
    Step 1: Step 1 for Green Papaya Salad (Som Tum Thai).
    1

    Step 1

    Whisk 5 Tbsp. fresh lime juice, 3 Tbsp. (packed) palm sugar or light brown sugar, 2 Tbsp. plus 2 tsp. fish sauce, 2 Tbsp. dried shrimp, chopped, and 4 garlic cloves, minced in medium bowl. Set dressing aside.

  2. Step 2 for Green Papaya Salad (Som Tum Thai), showing the ingredients and preparation at this stage
    Step 2: Step 2 for Green Papaya Salad (Som Tum Thai).
    2

    Step 2

    Cook 3 Chinese long beans, halved crosswise or 15 green beans in medium saucepan of boiling salted water until crisp-tender, about 5 minutes. Rinse under cold water. Cut into 2-inch pieces.

  3. Step 3 for Green Papaya Salad (Som Tum Thai), showing the ingredients and preparation at this stage
    Step 3: Step 3 for Green Papaya Salad (Som Tum Thai).
    3

    Step 3

    Using julienne peeler, peel 1 1½- to 1¾-pound green papaya, peeled, halved, seeded until you have enough to measure 6 cups. Place in large bowl. Add 10 large cherry tomatoes, halved, 1 cup chopped fresh cilantro, 2 green onions, very thinly sliced, 1 fresh red Thai chile with seeds, thinly sliced, and reserved beans. Pour dressing over; toss. Sprinkle 2 Tbsp. coarsely chopped salted peanuts over and serve.

Storage

Cool completely, cover, and refrigerate for up to 3 days. Reheat only when the texture benefits from it.

Allergens

No major allergens identified from the listed ingredients. Always check product labels for cross-contact.

Why this dish belongs here

The history behind the method

This salad builds on the history of the fascinating history of papaya, linking the dish to papaya’s longer story in food culture.

Explore the ingredients

Papaya history

Trend and context sources

  1. [1]Original Green Papaya Salad (Som Tum Thai) recipe — Bon Appétit
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Written by The Foods That Shaped Us Research Desk

The Foods That Shaped Us Research Desk is the publication byline for collaboratively maintained food-history articles, Case Files, Trend Desk analysis, and original Recipe Desk development. Historical work is grounded in cited sources. Recipes use measured formulations and receive an editorial consistency, safety-note, and image-provenance review before release.

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