What is a Thai papaya salad called?

In Thailand, it’s known as Som Tum . The name translates to “pounded sour,” referring to the mortar-and-pestle technique used to blend flavors.

Why is Thai papaya salad so spicy?

It’s all thanks to the fiery Thai bird’s eye chilies that pack a punch. These small chilies deliver intense heat, but you can easily adjust the spiciness of Homemade Thai Papaya Salad by reducing or increasing the number of chilies.

What is the difference between Thai papaya salad and Lao papaya salad?

The main difference lies in flavor. Thai papaya salad, or Som Tum, has a sweeter, tangier profile with fresh lime juice and palm sugar. Lao papaya salad, also called Tam Mak Hoong, often includes fermented fish sauce and pickled crab for a more pungent, salty-sour taste.

Is Thai papaya salad healthy for you?

Yes, Homemade Thai Papaya Salad is one of the healthiest Thai dishes you can enjoy. With its low calorie count, high fiber content, and vitamin-rich ingredients like green papaya and lime juice, it supports digestion, boosts immunity, and provides a refreshing meal option that fits into most diets.

Homemade Thai Papaya Salad: The Most Delicious Thai Dish to Try

Description

A vibrant Thai green papaya salad packed with fresh, spicy, sweet, and tangy flavors. This Som Tam recipe pairs beautifully with sticky rice and BBQ chicken for a classic Northeastern Thai meal.

Ingredients

Scale

1 ½ cups julienned green papaya, soaked in ice water for 10–15 minutes
2 cloves garlic
Thai chilies, to taste
1 ½ tablespoon palm sugar, finely chopped, packed
2–3 long beans, cut into 2-inch pieces
3 Tbsp roasted peanuts
1 heaping tablespoon small dried shrimp, roughly chopped if large
2 tablespoon fresh lime juice
2 teaspoon tamarind paste
1 ½ tablespoon fish sauce
½ cup grape tomato halves or small tomato wedges
Serving suggestion: sticky rice and BBQ chicken

Instructions

Drain soaked papaya well and place in a bowl lined with paper towels to absorb excess water.
In a large mortar and pestle, pound garlic and chilies until no big chunks remain.
Add palm sugar and mash until dissolved into a wet paste.
Add long beans and pound lightly until broken.
Add dried shrimp and peanuts, pounding slightly to break peanuts.
Add fish sauce, tamarind paste, lime juice, and squeezed lime skin. Stir to mix and dissolve sugar.
Add shredded papaya and tomatoes. Mix using the pound-and-flip method until well combined and tomatoes are slightly crushed.
Plate the salad and sprinkle with remaining peanuts.
Serve with sticky rice and BBQ chicken for a complete meal.

Notes

Soaking papaya in ice water helps it stay firm and crunchy.
Adjust Thai chilies to your heat preference.
For vegetarian version, substitute fish sauce with soy sauce or vegan fish sauce.
Roasted peanuts can be replaced with cashews for a variation.

Nutrition

Serving Size: 1 cup
Calories: 110
Sugar: 7g
Sodium: 480mg
Fat: 4g
Saturated Fat: 0.5g
Unsaturated Fat: 3.5g
Trans Fat: 0g
Carbohydrates: 16g
Fiber: 3g
Protein: 3g
Cholesterol: 5mg

Keywords: Thai green papaya salad, Som Tam, spicy papaya salad, Thai salad recipe