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Thai Papaya Salad, 'Som Tum' Buy ingredients for this recipe! Green papaya salad is loved throughout SE Asia in various forms, and we are pleased to present this detailed summary so you can bring it to your own kitchen. Somtum is a classic Thai dish, commonly associated with the NE (Isaan) area but served all over Thailand including a sidewalk shop found on our walking tour of good eats in Saochingcha area. Somtum is typically prepared three different ways. It can be "Somtum Thai" which has peanuts mixed in, "Somtum Bu" which has small pickled crabs pounded in, or "Somtum Lao sai pla ra" which includes the juice of pickled mudfish. Som tum is eaten as a snack as a salad. We also offer a very simple pre-made som tum sauce that you can add to the papaya, for quick preparation. NEW: prepare it and quick delicious with Som Tum Powder. Ingredients2 cups shredded fresh green papaya, use a Pro-Slice Thai peeler or Miracle Knife. MethodPeel fresh green papaya, rinse the white milk off, pat dry, then shred the whole papaya. Sprinkle with a bit of salt then rinse it off and drain. Keep 2 cups shredded papaya out, and put the rest in a sealed container for later use. Slice tomatoes thinly. In a clay Lao-style mortar & pestle, coarsely pound the fresh chiles (whole) and garlic. Add string beans and sliced tomato, and pound it lightly (do not over-crush). Add dried shrimp, fish sauce, palm sugar and lime juice. Add these items spoon-by-spoon, and taste as you go. If you want to add peanuts, add now and lightly pound (optional). If you want to add pickled mud fish (pla ra), add two tablespoons of juice (optional). Add shredded papaya and pound together until mixed well. Serve on a dish with fresh cabbage and string beans on the side. Enjoy! Thai Street Vendor VideoAll of our videos can be found in our Thai Street Vendor Videos section. 
Green Papaya Salad, Som Tum
Larb and Somtum from Motorcycle Kitchen
Feature: Shred Green Papaya for Som Tum
Som Tum Long Beans and Noodle Salad
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Email This RecipeSend this recipe to yourself or a friend. CommentsMSG H. G. Robby Robinson
March 17th, 2010
6:39 PM The addition of "Crab" as mentioned in the video may be confusing to some (no pun intended) or misleading. "Poo Ken" is the traditional method as far as Bangkok is concerned as well as up country, but I imagine it is difficult to obtain in the USA unless you live in an area with a large Thai Expat community. Now since I live along the Gulf Coast of Florida, I have no problems obtaining crab. I do not now thew method of turning crab into Poo Kem. Is there a recipe available? Thanks. MSG Robby "Taksin" Robinson Pensacola, FL Part time resident. Pratet Thai
Anonymous
April 23rd, 2010
3:44 AM hi guys, mum made a version of this. really good! gee koh
Anonymous
April 28th, 2010
2:47 PM this is the papaya salad that asians only make you got to try it. it is awesome
Jaynaak
May 12th, 2010
3:57 PM I really love this recipe, give me some update on new recipe and thank you so much.
micurl
August 3rd, 2010
4:32 AM i have tried this salad at a Thailandisch party ..its the bomb!!
Matt Parkinson
October 12th, 2010
12:24 PM I think I've started a Som Tam (Som Tum) revolution in Lincolnshire...everyone seems to love it and its one of the best recipes I brought back from my travels in Thailand. I love to put peanuts in at an early stage and crush them with the chilli and garlic. I found papaya at a local chinese supermarket but they are about £4-£5 each, so not good in this economic climate. I now use grated carrot to a similar effect which works brilliantly! I recently made a thai banquet for friends and did Som Tam as a self-serve option with the pestle and mortar in the middle of the table - guests can then choose how much chilli, garlic fish sauce etc they want - everyone loved it and it was great fun!
Anonymous
April 24th, 2012
12:41 PM We also enjoyed Som Tam on our recent four month stay in Thailand plus we also found one eatery who did a very similar dish but with Cucumber, again very delicious. We are lucky and can buy Thai ingredients in neatrby Canterbury, Kent.
Ann B.
May 8th, 2012
12:10 PM Love this dish.
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