Hot Thai Kitchen

  • Recipes by Categories
  • Kitchen Tips & Ingredients
  • Thailand Vlogs
  • My Cookbooks
  • Newsletter
  • Patreon
  • Shop Ingredients & Tools
  • Find an Asian Grocer
  • Merch
  • About
  • Contact
menu icon
go to homepage
subscribe
search icon
Homepage link
  • Recipes by Categories
  • Kitchen Tips & Ingredients
  • Thailand Vlogs
  • My Cookbooks
  • Newsletter
  • Patreon
  • Shop Ingredients & Tools
  • Find an Asian Grocer
  • Merch
  • About
  • Contact
    • Facebook
    • Instagram
    • Pinterest
    • Twitter
    • YouTube
  • ×
    Home » Recipes » All Recipes » Soups & Salads

    Thai Green Papaya Salad ส้มตำไทย (som tum)

    Published: Jun 3, 2016 · Modified: Nov 1, 2024 by Pailin Chongchitnant · This post may contain affiliate links

    Jump to Recipe·Print Recipe

    Here is a new and improved recipe for the famous northeastern Thai green papaya salad! This time around, I provide you with lots of tricks, tips, and explanations to make sure you can really master this classic, delicious salad. This is also a very healthy dish, so I can really let myself indulge without having to hold back!

    Serve it with some sticky rice, and try changing up the vegetables because in Thailand we make hundreds of variations on this salad!  Try this apple and chayote salad or corn and cucumber salad for example! Note also that green papaya salad is gluten-free. Enjoy!

    a plate of green papaya salad with a wedge of lime and chilies on the side.

    Want to save this recipe?

    We can email this post to you, so you can come back to it later!

    Watch The Full Video Tutorial!

    All my recipes come with step-by-step video tutorials with extra tips not mentioned in the blog post, so make sure you watch the video below to ensure success! And if you enjoy the show, please consider subscribing to my YouTube channel. Thank you!

    Print
    clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
    a plate of green papaya salad with a wedge of lime and chilies on the side.

    Thai Green Papaya Salad ส้มตำไทย (som tum)

    5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.9 from 44 reviews
    • Author: Pailin Chongchitnant
    • Yield: 2 servings
    Print Recipe
    Pin Recipe

    Description

    Authentic recipe for Thai green papaya salad (som tum). This version is the Thai style or "som tum thai" that is popular the world over.


    Ingredients

    • 1 ½ cups julienned green papaya, soak in ice water for 10-15 minutes until they are firmer (See video @1:20 on how to julienne green papaya)
    • 2 cloves garlic
    • Thai chilies, to taste 
    • 1 ½ Tbsp palm sugar, finely chopped, packed
    • 2-3 long beans, cut into 2-inch pieces
    • 3 Tbsp roasted peanuts (see note)
    • 1 heaping tablespoon small dried shrimp, roughly chop if you have large ones
    • 2 Tbsp fresh lime juice (see note)
    • 2 tsp tamarind paste (what is tamarind?)
    • 1 ½ Tbsp fish sauce
    • ½ cup grape tomato halves or a small tomato cut into wedges
    • Serving suggestion: sticky rice and BBQ chicken are classic pairings with papaya salad!

    Notes:

    I prefer buying raw peanuts and roasting them myself for the best flavour. Simply put them in a 350°F (175°C) oven for 15-18 minutes until they're golden, stirring them half way through for even roasting. Keep leftover roasted peanuts in the fridge or freezer to keep them fresher longer.

    See video for the Thai way of cutting lime. If you have a big juicy lime, 2 tablespoon of juice is about ⅔ of the lime (so if you cut the lime the way I did in the video, you'll only need to juice piece #1 and #2). If your lime is small or doesn't have much juice, use the whole lime. You can always measure out the lime juice before adding to be sure. 

    Ingredients and Kitchen Tools I Use

    Want to save this recipe?

    We can email this post to you, so you can come back to it later!


    Instructions

    1. Drain the soaked papaya well and place in a bowl lined with 2 layers of paper towel to absorb excess water. You want to have as little water on the papaya as possible so as to not dilute the dressing.
    2. In a large mortar and pestle, pound garlic and chilies until there are no more big chunks (pieces of chili skin are fine).
    3. Add palm sugar and mash with the pestle until it turns into a wet paste and all the chunks are dissolved.
    4. Add long beans and pound just until they're broken.
    5. Add dried shrimp and peanuts and pound to break the peanuts up slightly.
    6. Add fish sauce, tamarind paste, and lime juice, adding the squeezed lime skin into the mortar as well for extra lime fragrance. Stir with a large spoon to mix and dissolve the sugar.
    7. Add shredded papaya and tomatoes, and mix using the pound-and-flip method as shown in the video @8:40. Once everything looks well mixed and the tomatoes are just slightly crushed, it's done!
    8. Plate and sprinkle with the remaining peanuts (I forgot to do this in the video!).
    9. For a truly classic Northeastern Thai meal, serve with sticky rice and the ultimate BBQ chicken

    If you have a small mortar and pestle:

    1. Follow instructions above in your small mortar, and stop before adding the papaya and tomatoes.
    2. Transfer the dressing into a large mixing bowl, then add the papaya and tomatoes and toss, pushing on the tomatoes slightly to bruise and release a bit of the juice.
    3. Plate and sprinkle with the remaining peanuts.

    If you don't have any mortar and pestle: 

    1. Finely mince or grate the garlic and finely mince the chilies and add them to a mixing bowl.
    2. Put finely chopped palm sugar in a small bowl and drizzle a little hot water on it and mash it into a paste with a fork.
    3. Add fish sauce, lime juice and tamarind and stir until the sugar is dissolved and add to the garlic and chilies. Stir everything around to infuse the garlic and chilies into the dressing.
    4. Roughly chop half the peanuts and add to the mixing bowl.
    5. Bruise the long beans until broken using anything heavy you can find in the kitchen (a bottle, a can, rolling pin) then add to the mixing bowl.
    6. Add tomatoes and press on them to bruise and release the juice slightly.
    7. Add papaya and toss to mix.
    8. Plate and garnish with the remaining peanuts.

    Join us on Patreon for bonus content & rewards!


    Did you make this recipe?

    Tag @HOTTHAIKITCHEN on Instagram and hashtag it #HotThaiKitchen!

    More Soups & Salads

    • A bowl of thai glass noodle soup with egg tofu
      Thai Glass Noodle Soup: My Weekly Staple (Gaeng Jued)
    • A bowl of tom kha gai soup
      Authentic Tom Kha Gai (Thai coconut chicken soup)
    • A bowl of tom yum goong soup
      Tom Yum Soup (Tom Yum Goong) Recipe
    • A platter of braised pork bones in a spicy garlicky broth with lime wedges on the side.
      Thai Street Food - Pork Bones Soup "Leng Saeb"

    Comments

      Leave a Reply Cancel reply

      Your email address will not be published. Required fields are marked *

      Recipe rating 5 Stars 4 Stars 3 Stars 2 Stars 1 Star
      Recipe Rating





    1. Jessica says

      June 02, 2025 at 11:52 am

      I have never left a comment on a recipe, but this deserved it!! After coming back from a long holiday in Thailand I have been craving this dish daily! Even local Thai restaurants back home weren't hitting the mark! This is EXACTLY like it tasted in Thailand! I LOVED IT! Thank you so much for sharing! <3

      Reply
    2. Nyfallio says

      May 03, 2025 at 7:11 am

      It would be nice to know how many grams that papaya is. Are you guys really putting that stuff in cups to measure?

      Reply
    3. Peter says

      May 02, 2025 at 10:36 am

      This is the most authentic recipe out there. One thing I would not do again though is add the lime peel - it somehow got into the flavor of the sauce lending a somewhat bitter citrus note to the dressing. Otherwise 5 start great!

      Reply
    4. Reeta Shah says

      April 13, 2025 at 9:20 am

      Hi, l have to take papaya salad for pot luck dinner. How can l prepare this. I would like to keep some crunch and don’t want it to be soggy. The above recipe how many people does it serve? Thank you in advance.

      Reply
      • Nittaya says

        April 13, 2025 at 4:00 pm

        I’m preparing some for a potluck in the morning! If it’s the same day just make all of it at home and bring it in with an extra side of crushed peanuts. Since I’m making it tonight I’m doing everything except the tomatoes, and will pound them in before leaving the house in the am.

        Reply
      • Adam from HTK says

        May 12, 2025 at 3:01 pm

        Hi Reeta, Adam here and "Yield: 2 servings" (she includes servings at the top of the recipe card). Cheers!

        Reply
    5. Rajan Menghani says

      April 07, 2025 at 12:19 pm

      I tried it it was great
      Use proper serated thai papaya peeler

      Reply
    6. Alysa Nantarojanaporn says

      April 05, 2025 at 10:13 am

      Anytime I make a new Thai dish that's not one I make often, the first place I look for a recipe is here. My papaya salad was a hit at the company potluck.

      And the tip to use a bowl of you don't have a big enough mortar was extremely helpful. I revisit this recipe all the time when I want my dish to turn out great.

      Reply
      • Reeta Shah says

        April 13, 2025 at 9:23 am

        Hi Alysa,
        For potluck dinner how did you take your salad. Did you mix everything before you took it or assemble on arrival. Thanks.

        Reply
    7. Sam says

      December 18, 2024 at 7:34 pm

      Great recipe and instructions, but I cannot for the life of me find the video for this recipe on this page anywhere. You mention there's a full video tutorial, but I don't see the video anywhere on this page. Can you please help?

      Reply
      • Pailin Chongchitnant says

        January 02, 2025 at 1:47 pm

        It's right there on the page above the recipe, but do you have ad blockers enabled? That will block the video.

        Reply
    8. Andi Fishfingers says

      November 22, 2024 at 3:24 pm

      We have this Thai Street Food Restaurant around the corner. When i order the papaya salad with the cancer i really don't know how to to eat it. I always crack the little crusty arms but i feel i do it wrong. How do i eat it properly?

      Reply
      • Pailin Chongchitnant says

        November 26, 2024 at 4:02 pm

        You mean the crab? It should be broken enough that you can suck out the sweet flesh.

        Reply
    9. Daniel says

      October 05, 2024 at 12:47 am

      I love the recipe! It reminds me so much of Thailand. Luckily, I am going there soon again.

      For everybody who cannot get green papaya and lives in a colder country, I recently found the perfect substitute for it: turnip cabbage / kohlrabi! Trust me, it has the perfect texture and in the salad it tastes just like green papaya. I couldn't believe it before I made it myself. I am soooo happy I found this very cheap alternative to green papaya. I make som tum very often now and enjoy it with home made larb and sticky rice. Yummmmy!

      Reply
      • Mario Raffl says

        October 05, 2024 at 5:08 am

        Tried it with Kohlrabi too, today. It's perfect! It's local and way cheaper than the green papaya. I also added one shredded carrot and used our local green beans (which have to be blanched).

        Reply
    10. Brad says

      September 28, 2024 at 1:51 pm

      when I first bought the papaya it was green and the after I pealed it the inside was orange. Can I use this in som tum?

      Reply
    11. Jo says

      September 02, 2024 at 5:06 pm

      I'm trying to increase my veg and this salad is perfect. Absolutely love it, and the pounded cabbage one in the Sabai cookbook. Thank Pailin

      Reply
    12. Yoris Wilson says

      July 07, 2024 at 5:10 pm

      I absolutely love pawpaw salad, but have recently moved to a country where it is difficult to source pawpaw. I have been reading the comments about substituting apple,cucumber etc but was wondering if pumpkin might work

      Reply
    13. Darren Schneider says

      July 06, 2024 at 4:28 am

      Wow!!! Just made this for the first time , so damn easy ....always seen it made in Thailand 🇹🇭 and always thought I have to try ..... and I did. It's my go to salad to take places and share ( my mouth is on fire but loving it all the same , I doubled the sauce.) The beer is helping. My plate is now empty .

      Reply
    14. Christine Bestavros says

      June 30, 2024 at 8:40 pm

      It's a very hot summer and I'm making Sunday dinner. I made your Ultimate BBQ chicken Gai Yang. Your instructions were awesome, even shopping was fun. I learned so much from your instructions. Paired with Green papaya salad (so yummy) and Thai rice. It was sooo delicious. I would have taken a photo but the family dug right in. Can't wait for leftovers and will definitely do again. Thank you for given my family a taste of home cooked Thai.

      Reply
    15. Tom Baker says

      June 11, 2024 at 11:56 am

      Great version, Pai! Because papaya is so dear here (more than steak) I like to experiment and use substitutes: thinly sliced fruit/veggies such as Granny Smith or Honeycrisp apples, cucumbers, grapes (treated like the cherry tomatoes), jicama or chayote - all work well. I also add mint or basil at times, which adds to the complexity.

      I love fusion! After all, this dish is a fusion given that hot peppers did not exist in Thailand until after Columbus!

      Great dish!

      Reply
      • Jeremy says

        June 24, 2024 at 9:41 am

        That was my solution Tom. I don't get green Papaya in my country and whether I freeze pawpaw prior to juilienning it or throw it on top of the dish, doesn't make a difference. It's texture is always compromised. Granny smith apples are the ideal sub as they hold their own so I find them even better then papaya. Texture spot on, sour and sweet, not the other way round.

        Reply
    16. TexasGal says

      May 21, 2024 at 11:26 am

      What can I substitute for the shrimp and the fish sauce to make this recipe vegetarian? Thanks.

      Reply
      • Pailin Chongchitnant says

        May 28, 2024 at 4:11 pm

        Omit the shrimp and use soy sauce 🙂

        Reply
    17. Tim Johnson says

      May 12, 2024 at 1:57 am

      Hello!

      How can I make this recipe vegan?

      Also can I make the dressing beforehand?

      We have concentrate tamarind, is that okay to use?

      Reply
    18. Joanna says

      May 10, 2024 at 3:08 am

      This is an absolute favorite in our home. Flawless recipe!

      Reply
    19. Alison says

      April 21, 2024 at 2:46 am

      Hello, is the tamarind the sweet or sour variety in this recipe? thank you

      Reply
    20. Stephen Quinn says

      April 20, 2024 at 2:07 am

      Thank you for your reply, I have used cucumber and ripe mango which was yummy against the spicy chillies.

      Kind regards,

      Stephen

      Reply
    21. Stephen Quinn says

      April 15, 2024 at 3:02 am

      Hi,

      What alternative to green papaya or mango could be used ?

      Thank you

      Reply
      • Pailin Chongchitnant says

        April 19, 2024 at 2:13 pm

        Any crunchy veg like cabbage, carrot,kohlrabi, or even cucumber.

        Reply
    22. Donna says

      April 13, 2024 at 5:34 am

      Hi, just want to check if I need to soak the dried shrimp first before adding to the salad? Also I assume they’re already cooked so no need to cook/ re-cook from the packet? Thank you!

      Reply
      • Mario says

        April 13, 2024 at 12:06 pm

        In most cases when using citrus it will "cook" whatever raw meats chicken, seafood, pork, beef. Not cooked in the sense of when it is cooked with heat but it does. What essentially happens when using citrus, vinegar or even wine is that the acidic values of the juices will break down the proteins. This is the reason this process is used mostly in salads. In the Latin world it is "ceviche", "hinava" in Malaysia, "kilawin" in the Philippines, "kelaguen" in Mariana Islands, "Poisson cru" in Tahiti. In Hawaii "poke" seldom is made with citrus so instead the fish is raw when consumed.

        Reply
    23. Denise says

      April 09, 2024 at 6:15 pm

      Absolutely perfect! So fresh and it’s perfect with fish.

      Reply
    24. Anne says

      March 27, 2024 at 8:37 am

      I just got back from a Thailand trip and am seriously missing the Thai food. Thanks for posting this recipe. Quick question: is the tamarind paste necessary?

      Reply
      • Pailin Chongchitnant says

        April 01, 2024 at 11:41 am

        If you don't add tamarind you will have to add more lime juice, which is fine, but I do fine the flavours are better with both of them combined.

        Reply
    25. Nichola says

      March 26, 2024 at 1:07 pm

      What a lovely refreshing salad .. could I use mango instead of papaya with this ? Many thanks

      Reply
      • Pailin Chongchitnant says

        April 01, 2024 at 11:47 am

        You can make it with many kinds of fruits/veggies. Though with mangoes it'll kind of turn it into a different dish because it'll either be very sweet or very sour, which is not to say it's bad, but just to set your expectations right.

        Reply
    26. Annie says

      March 09, 2024 at 9:57 am

      I love this salad!, amazing flavors, I didn't use a mortar, but chopped the ingredients, and turns out amazing!, I made extra dressing, do you know who long the dressing could last in the fridge?. Thanks for all your wonderful recipes.

      Reply
    27. Mila says

      March 04, 2024 at 11:15 am

      Omg what a flavor explosion! Thank you Pai for this recipe. You are my goto for all Thai recipes. I make your pad thai following the recipe with all the pre-prep work and my pad thai comes out amazing every single time. Thank you!

      Reply
    28. Dawn Cole-Easterday says

      February 06, 2024 at 5:46 pm

      I love this salad but I would like to know how people use the other 4 + cups of green papaya? Shouldn’t there be a suggestion of finding 6 other people to share the fresh green papaya with?

      Reply
      • Jenna says

        February 11, 2024 at 5:14 pm

        easy make a large batch and share with friends! Better yet, send some to me

        Reply
      • Gal says

        July 05, 2024 at 3:21 pm

        I ended up with about 6 cups of shredded papaya from a small green papaya. I used 4 packed cups of shredded papaya with double the dressing recipe (but only 1/3 of the fish sauce for sodium/high blood pressure reasons).

        I still have excess papaya so I'll probably make a Vietnamese green papaya salad. They have two main types one that uses vinegar garlic sugar soy sauce with beef jerky and Thai basil, and another that uses fish sauce. I hear Lao green papaya salads are similar to Thai salads but with even stronger flavors.

        You can also pickle slices or shreds of the papaya like how the Vietnamese pickle carrot & daikon for sandwiches and other dishes, or how Koreans pickle radish (it's sometimes dyed a yellow color).

        The easiest thing to do is just to make a big batch of this salad. It keeps in the fridge for a couple days. Or keep the dressing separate from the green papaya and mix together about 1 hr before eating (keep in the fridge though for nice, crisp crunch).

        Reply
    29. Emily P. Duncan says

      December 14, 2023 at 2:44 pm

      Keeper recipe!!!!! Thank you! My sister in law got me the mortar and pestil and you gave me an amazing recipe. Thank you!

      Reply
    30. Samuel Muldoon says

      November 02, 2023 at 12:21 pm

      I wish that the video narration was a little bit different. Specifically, instead of saying "[...] if you are still learning to love fish sauce [...]" I reccomend saying, " [...] there are some brands of fish sauce with sandy sediment made from small fish bones in the bottom of the bottle. I reccomend pouring the fish sauce through a colander lined with paper towels or somthing lioe an extreemly clean well washed pillow case."

      Reply
    31. Brik says

      July 26, 2023 at 4:12 pm

      Wow this recipe is awesome! Tastes just like the papaya salad from my favorite thai place. I started growing thai chilis just so I could make this haha. Thank you for sharing this recipe!

      Reply
    32. Izabel says

      July 03, 2023 at 7:50 pm

      I made your tamarind paste recipe. What is the measurement to dilute the paste to make the tamarind juice for the papaya salad? Thank you!

      Reply
      • Pailin Chongchitnant says

        July 11, 2023 at 4:02 pm

        Hi Izabel, there is no need to dilute it, you can use it as is. Apologies for the confusion but I used to call it "tamarind juice" but that got confused with tamarind juice DRINKS on the market so I stopped, but I still need to update old recipes. Thanks for letting me know!

        Reply
    33. Christian says

      July 03, 2023 at 9:57 am

      Dear Pai:
      Thank you so much for the great recipes and culinary education. I have a quick question regarding the clay mortar. When you first purchase one, is there an ideal way to clean it? And, does it need to be "seasoned" in any way?

      Thanks so much!
      Christian

      Reply
      • Pailin Chongchitnant says

        July 11, 2023 at 4:03 pm

        Hi Christian, there is nothing you need to do other than wash it well with soap and water like normal dishes. Glad you enjoy the recipes, thanks for the kind words!

        Reply
    34. Dave says

      June 16, 2023 at 4:58 am

      Going to try this in about an hour. Have almost everything except lime so will use calamansi juice and some pounded with garlic and chilis kaffir leaves. Have tamarind paste that I will water down a little I guess and will use coco sugar in place of palm. Tomatoes either suck here ( usually ) or are super expensive, I will use somewhat ripe and somewhat large local cherry tomatoes but will cut and slightly smash at the end before mixing

      Reply
    35. Han Jeong says

      June 10, 2023 at 4:24 pm

      Dear Pai,
      I have been following your recipes for few years, and I always appreciate you for the hard works.
      I am thinking about making som tum for my flat mate, but I might have to omit the dried shrimp for his food allergy. Does this recipe turn out well without the dried shrimp?

      Reply
      • Violet says

        March 31, 2025 at 12:24 pm

        You can omit the shrimp.

        Reply
    36. Jeff H says

      May 29, 2023 at 2:00 pm

      Thank you for all the great recipes, and som tum is my favorite.

      I may have mastered this one and probably better than many BKK mall food court som tum, but....Now I'd like to try the one in the other mortar. Isan papaya salad, or maybe it goes my the Laos name 'Laos Papaya Sala'?

      Hopefully you may have a North East / Laos Papaya Salad recipe.

      ขอบคุณมากครับ

      Reply
      • Pailin Chongchitnant says

        June 07, 2023 at 11:03 am

        Glad you love it! To make the lao version you simply need to substitute some of the fish sauce with pla ra (or padaek in Lao) and use slightly less sugar. And omit the peanuts. That's the main difference!

        Reply
    37. Jon Parks says

      May 06, 2023 at 10:15 am

      What a great recipe. Thanks Pai. One papaya was enough to make what's probably 15 or so restaurant portions - cost of goods about $10.

      *My only innovation was to use a scallion shredder to "comb" the papaya, and then used a normal carrot / potato peeler to shave off the shavings, which I found much faster and safer.

      BTW, the oils (zest) from the limes was a great suggestion, and really kicked up the fragrance and flavor. I'll definitely make this again, and look forward to trying your other recipes.

      He's an example of the scallion shredder (normal amazon link): https://www.amazon.com/gp/product/B003Q37E5C/ref=ppx_yo_dt_b_search_asin_title?ie=UTF8&psc=1

      Reply
      • Pailin Chongchitnant says

        May 08, 2023 at 12:27 pm

        Thank you for sharing your scallion shredder technique! Glad to hear it turned out well!

        Reply
    38. Lina says

      May 05, 2023 at 3:46 am

      Love this recipe, making Som Tam at home is the best. For the vegan version, if needed, I sub salt for fish sauce.
      I also like to use swede if I can't find green papaya in the store in Germany, that works pretty fine too!

      Reply
    39. Lee says

      April 25, 2023 at 12:38 pm

      I love this kind of salad and I make it at home instead of Ordering at a restaurant, which don’t always have one anyways. This is the first time I used this recipe and it was delicious. I didn’t have tamarind or palm sugar (ran out) so I used regular sugar and extra lime and fish sauce to my liking. I used to get a version of this salad that was made with shredded carrots when the restaurant was out of green papaya so that’s what I made mine with. So yum! Also added a little cilantro because I love it so much. And used regular green beans. It was super delicious as Ive made it with these ingredients time and again. But I’m keeping my eye out for a green papaya now that I know what to do to make it julienned.

      Reply
    40. Yoko says

      November 12, 2022 at 8:47 am

      Your som tum recipe brings me back to Thailand in my mouth! Absolutely love it! If you want to use นำ้ปลาร้า, how much do you put and do you reduce the amount of any other ingredients?

      Reply
      • Pailin Chongchitnant says

        November 21, 2022 at 1:24 pm

        Thank you! How much pla ra to use is entirely up to you! You can sub the pla ra for some of the fish sauce in roughly equal amounts. So try reducing the fish sauce by half first, then add the same amount of pla ra. You'll have to taste and adjust after because different pla ra has different levels of saltiness, so this is just a starting point.

        Reply
    41. Martina says

      October 21, 2022 at 10:52 am

      Done this recipe several times and always delicious. Exactly as the one I felt in love for my first time in Thailand!

      Reply
    42. Saar says

      August 20, 2022 at 10:54 pm

      What’d you save the peanuts for?! Oh the suspense! Looks great I’ll try this asap

      Reply
    43. David says

      March 21, 2022 at 7:20 pm

      This was perfect! I went light on the fish sauce because I’ve had that backfire on me before. As soon as I added the right amount it was แซ่บอีหลีเด้อ!!!

      Reply
    44. Josh says

      March 13, 2022 at 11:28 pm

      I just did as per your recipe today, and it turned out very good. Thank you for sharing such easy and yummy recipe

      Reply
    45. Dani says

      March 06, 2022 at 7:55 am

      Delicious and authentic som tum!

      Reply
    46. Connie says

      March 01, 2022 at 9:27 pm

      My favorite salad, but have never made my own Great video presentation! I saw green papayas in 2 markets today. Going back to buy one and trying this recipe out. Thank you!

      Reply
    47. Fatima says

      December 14, 2021 at 4:10 pm

      You are an absolute delight to watch. Going to check out your other recipes.

      Reply
    48. Amy says

      November 03, 2021 at 8:10 am

      I'm hoping to try this recipe for a party of 25 people. How should I adjust the recipe for serving size of 10-12?

      Reply
      • Pailin Chongchitnant says

        November 10, 2021 at 11:32 am

        You can multiply all ingredients proportionally. You can start pounding garlic and chilies in mortar and pestle, and then transfer to a big mixing bowl to do the rest. Good luck!

        Reply
      • Ellanie Cabrera says

        January 19, 2022 at 10:02 pm

        Thanks Pailin

        Reply
    49. LO says

      October 21, 2021 at 7:24 am

      Thanks for the video.
      I have seen some Thai use live small crabs on pounding the mixture. Do you cut it out for some reason. I know un-cooked crabs are not healthy to eat but very tasteful.
      Regards
      Lo

      Reply
      • Pailin Chongchitnant says

        October 25, 2021 at 1:09 pm

        Hi Lo, I didn't "cut it out" so to speak, it's just an option people can ask for among other things...kind of like restaurants offering a choice to add bacon to a burger. So it's not a usual/default part of papaya salad. I like them, but I don't use them here simply because I can't find them!

        Reply
    50. Bin says

      August 30, 2021 at 6:01 pm

      Great recipe! I find it hard to measure how much is 1 1/2 cup of shredded papaya. How do you convert that to weight? Thank you!

      Reply
      • Adam from HTK says

        September 01, 2021 at 8:27 am

        Hi Bin! Thanks 🙂 ... and I just Google that sort of thing ... https://www.google.com/search?q=cup+of+shredded+papaya+in+grams Cheers! Adam

        Reply
    51. Todd says

      July 16, 2021 at 4:05 pm

      This is my first time to your site, and I have to say that's one of the most charming cooking exhibitions I've ever seen. I can't wait to try the recipe and check you out again.

      Reply
    52. Monai says

      June 19, 2021 at 8:28 am

      Hello!

      I love making this salad. However I find to make it the day of the party ir occasion I have to really prep ahead if time (I always take forever to make it it seems lol).

      Can you make this a day ahead? Or will it loose its crunchyness? Or at least can you shred the papaya and chop the veggies (long bean and tomatoes) a day before and then the day of pound them all together with the dressing aspect (the garlic, chilies, peanut fish sauce, lime, &tamarind)?

      And if that is possible do I have to keep the papaya in water or can I have it in a zip lock bag or plastic wrap bowl until the next day?

      Thanks for any answers 😁

      Reply
      • Pailin Chongchitnant says

        June 22, 2021 at 1:50 pm

        You can chop all the ingredients in advance, keep in the fridge, and put it together the day of. You can even make the dressing in advance 🙂

        Reply
        • Jean says

          July 31, 2021 at 11:18 am

          Hello
          I am wondering where in Vancouver i could buy a mortar and pestle to make som tam with.

          Reply
          • Adam The HTK Minion says

            July 31, 2021 at 3:28 pm

            Hi! She get's her stuff almost entirely online now (mostly through Amazon) - check out https://kit.co/hotthaikitchen/kitchen-tools-i-use for some examples including the clay mortar and pestle. Cheers! Adam

            Reply
    53. Sindy says

      May 27, 2021 at 9:35 pm

      This is hands-down the best green papaya salad I have ever had including in restaurants. I usually use a bottled dressing but decided to try this instead and boy am I glad I did!I will never make it any other way again!

      Reply
    54. Lionfruit says

      May 21, 2021 at 11:54 pm

      This recipe is so amazing. My hubby and I have it down after a few tries. I prep the veg and he's on grinding duty! Just wondering if you have a mango salad recipe and whether it's different from this salad?

      Reply
      • Pailin Chongchitnant says

        May 24, 2021 at 4:17 pm

        You can use this recipe with mango as well, but mango salad in Thailand is usually a little different, which I don't have the recipe for yet, but request noted 🙂

        Reply
    55. Winnie says

      May 20, 2021 at 10:43 pm

      Just wanted to say Bravo! To you and the receipt! My whole family likes it better than what we bought from restaurants. And we live in An area with lots of good Thai restaurants!

      Reply
      • Adam The HTK Minion says

        May 21, 2021 at 10:28 am

        Great to hear! 🙂

        Reply
    56. Zivi says

      May 11, 2021 at 9:22 am

      Thanks for the great video and authentic recipe. I have visited Thailand and regularly eat Thai food & papaya salad so I was excited to find this recipe that is no doubt authentic.
      I made a couple substitutions as I was in a southwest kitchen with limited ingredients - sharing for those who might find useful (I dubbed it americana papaya salad).
      • Used dried arbol chili instead of Thai chili.
      • Used Worcester sauce instead of tamarind.
      • Used cane sugar in place of palm sugar (+ a bit of local honey)
      • Left out the shrimp and fish sauce (we’re vegetarian).
      • fresh green beans instead of long beans.

      Consensus was that everyone liked it and ate it and (for those who were familiar) it tasted very close to the real thing!
      Love all the tips here - whole limes, mortar and pestle, papaya ice bath. Great stuff thanks

      Reply
      • Adam The HTK Intern says

        May 12, 2021 at 9:36 am

        Thanks for this Zivi!

        Reply
    57. Lorraine Murray says

      April 19, 2021 at 10:12 am

      I have never made this salad. I want to try it,but I have questions to ask you. Can I use a bell pepper in place of chili peppers, also can I use other nuts I like, and what do you do with the rest of the papaya once you chop what you need for the salad or do you chop the entire papaya and store the rest in the refrigerator? Thank u

      Reply
      • David says

        March 21, 2022 at 7:18 pm

        This was perfect! I went light on the fish sauce because I’ve had that backfire on me before. As soon as I added the right amount it was แซ่บอีหลีเด้อ!!!

        Reply
    58. Baba Y says

      April 14, 2021 at 1:04 am

      This is the best papaya salad. All my guests minds were blown! I dream about it at night sometimes.

      Reply
      • Adam The HTK Intern says

        April 14, 2021 at 8:40 am

        Awesome! 🙂

        Reply
    59. Cathelyn says

      March 23, 2021 at 5:23 pm

      You are so adorable to watch! I love Papaya salad since a co- worker of mine introduced this dish to me. My son loves it too, so I must learn how to make this so we don’t have to order and have it delivered to find out it doesn’t have the same taste I was hoping for. Thanks for sharing this video!

      Reply
    60. bo says

      March 18, 2021 at 8:01 am

      my fave dish!

      Reply
    61. Mark says

      March 14, 2021 at 10:22 am

      I love this but recently was out of dried shrimp and beans so added substituted broccoli and corn. The broccoli florets absorb a lot of the sauce too!

      Reply
      • Chris says

        April 07, 2021 at 11:29 am

        How exactly does one *substitute* broccoli and corn for dried shrimp and long beans? Must the substitute not bear at least some resemblance to the ingredient it’s standing in for?

        Reply
        • Mark says

          June 13, 2021 at 2:39 pm

          Not "authentic" but part of cooking is working with what you have to make something similar, yet different, but tastes great.

          Reply
    62. Justin says

      March 10, 2021 at 12:31 pm

      Just made this after a trip to Hawaii. It is a faithful recreation of what I had there! I bought blanched peanuts and roasted them (so good!) and made Tamarind juice from pulp I got from the Asian store by my house. They even had some very good green papaya for cheap! Thank you for this excellent recipe!

      Reply
    63. Sara Cohen says

      March 02, 2021 at 9:17 am

      I made the recipe as instructed.it was delicious! I didn’t have tamarind at home so I decided to use a little balsamic vinegar. It came out delicious! I have a papaya tree in front of my house. I look forward to adding this dish to my repertoire
      . Thank you.

      Reply
    64. Brigette says

      February 08, 2021 at 6:02 pm

      this recipe is everything you could ever want! I can't believe I've never made it at home - its so easy!

      Reply
    65. San says

      February 05, 2021 at 9:39 pm

      I made this but since we don't have palm sugar I used muscovado, I also adjusted the chili's as my family don't like spicy food and skipped the dried shrimp and tamarind as it's not available in the grocery. So delicious, reminded me of the papaya salad I had when I went to Thailand.

      Thank you, Pailin! 🙂

      Reply
    66. Sh says

      January 08, 2021 at 9:31 pm

      Best green papaya salad I ever had. unfortunately the papaya I used was a bit ripe. Still, turned out perfect.

      Reply
      • Ruth says

        April 15, 2021 at 2:16 pm

        Absolutely perfect! I lived in thailand for several years and ate som tum multiple times per week. It was the food that I was saddest to leave behind when we moved back to Canada. I never tried ordering it at a restaurant for fear that it wouldn't taste the same, and would ruin my fond memories. Your recipe tasted just as I remember the som tum on my soi tasting, and I practically cried as I ate it. Thank you!!

        Reply
        • Adam The HTK Intern says

          April 16, 2021 at 9:18 am

          Awwww! Thanks Ruth! I just passed this on to Pailin to make sure she sees it 🙂

          Reply
    67. Robbie says

      December 30, 2020 at 8:04 am

      So damn good!

      Reply
      • Anupama says

        February 21, 2021 at 10:54 am

        Could I use the korean tiny fermented shrimp that goes in kimchi instead of dried shrimp? It's what I have but I don't want to mess up my dressing!

        Reply
        • Pailin Chongchitnant says

          February 25, 2021 at 2:54 pm

          You could just leave it out. Don't add fermented anything to it or it will change the flavour!

          Reply
    68. Michele says

      December 23, 2020 at 5:28 pm

      Awesome recipe, love som tam, a family favourite

      Reply
    69. Robert says

      December 21, 2020 at 11:31 pm

      A classic Thai dish found on most every Thai restaurant menu. Who knew I could make as good a version at home? The HTK recipe and accompanying video are all you need to make an authentic Som Tum.

      Reply
    70. Michael says

      December 08, 2020 at 9:41 am

      Best Thai salad ever!
      I make it once a week and I eat it every day when I'm visiting Thailand.
      Great original recipe here from Pai.

      Reply
    71. Stephen Chan says

      December 07, 2020 at 9:28 pm

      My all-time favourite Thai salad, and is one of my first recipes I tried with Pai's recipes, so good and it's always in my rotation from day one till now.

      Reply

    Sawaddee ka!

    I'm Pai, a chef, author, and YouTuber. I'm here to demystify Thai cuisine and help you cook great Thai food at home. Want to learn more about me?

    Here's my story

    My Latest Cookbook

    Popular Classics

    • A plate of Thai grilled steak salad with sticky rice - nam tok neua
      Thai Grilled Steak Salad - Neua Yang Nam Tok
    • A plate of pad thai with shrimp and a side of lime and bean sprouts
      Authentic Pad Thai Recipe ผัดไทย
    • a bowl of tom yum soup with shrimp, mushrooms, lemongrass and chilies
      Tom Yum Goong Recipe (Creamy Version)
    • a plate of mango with 7 colours of sticky rice with mung beans on top.
      Thai Mango Sticky Rice Recipe

    Footer

    Subscribe to my newsletter!

    Subscribe for free!
    • Privacy Policy
    • Accessibility Statement
    • Merch
    • All Recipes
    • Contact
    • My Cookbook
    • Patreon
    ↑ back to top

    As an Amazon Associate I earn from qualifying purchases.

    Copyright © Pailin's Kitchen Inc. 2025