Thai Green Papaya Salad Recipe (ส้มตำ) – Thai Street Food Style!

Thai green papaya salad, which in Thailand is known as as ‘som tam’ (ส้มตำ), is one of the most commonly available and most popularly consumed dishes in all of Thailand.
Originating in the northeastern part of Thailand (Isaan), bordering the country of Laos, the dish is a staple for the entire area. Nowadays, you’ll now find green papaya salad everywhere throughout Thailand, as well as on just about every street corner in the entire city of Bangkok.
In this recipe for Thai green papaya salad, you’ll learn how to make an authentic version of som tam, one that’s easy to make, and one that is sure to taste delicious.

Thai green papaya salad recipe
Variations of Green Papaya Salad
Before we get started with the Thai green papaya salad, I want to quickly give you an overview of the different types of variety of green papaya salad available.
- Som tam Thai – This is one of the mildest versions, where the dressing is sweet and sour.
- Som tam boo pla ra – This is a very common version that uses fermented fish sauce and pickled crab in the recipe.
- Tam ba – Literally translates to ‘jungle salad,’ this salad includes all sorts of things, like freshwater snails, unripe Thai eggplant, and pickled bamboo shoots
- Tam sua – This version includes green papaya, fermented fish sauce, and rice noodles.
When you’re in Thailand, if you go to an Isaan restaurant or street food stall, you can choose to order whatever type of green papaya salad you prefer. But for this recipe, we’ll be making som tam Thai.

Palm sugar used for green papaya salad
The dressing (palm sugar)
One of the main dressing ingredients for this Thai green papaya salad recipe is palm sugar which balances the sour lime juice of the dressing.
In Thailand you can get palm sugar in every local market very easily, and in countries throughout Europe and the USA, you should be able to find palm sugar at any Asian supermarket. Alternatively, you can even buy palm sugar on Amazon.

I like to use freshly roasted peanuts
Roasted peanuts
Freshly roasted peanuts are another one of the necessary ingredients when making Thai green papaya salad (som tam ส้มตำ).
For the best taste, I like to get raw peanuts and roast them myself, so they have a nice fresh crunchiness to them.
However, you could always just use any kind of roasted peanuts for this recipe, just preferably roasted unsalted peanuts.

Chopping the green papaya
The green papaya
Finally, before we get into the main ingredients and step by step instructions for this Thai green papaya salad recipe, I just want to quickly go over the base ingredient you’ll need: green papaya.
When you think of a papaya, you might think of an orange colored fruit with little black seeds in the middle that’s extremely sweet.
But green papayas (which are literally papayas that are picked unripe, so they are hard and green), not only appear completely green, but they taste completely different. They almost have a neutral cucumber like flavor.

The full Thai street food setup!
Although you could substitute a different ingredient for this Thai green papaya salad recipe, it’s really worth it to go out of your way to get a green papaya. It can’t be compared to anything for the texture. And again, I have seen green papayas available at Asian supermarkets throughout the US.
To prepare the green papaya, first you want to peel off the outer dark green skin. Then either using something like a cheese grater, or chopping it manually with a knife (see the method in the video), you want to julienne your green papaya.

It’s best to use a clay or wood mortar and pestle
Method of preparation
Since this is a salad, you don’t need to cook it. However, you do need to pound it.
Using either a clay mortar and pestle (I used one like this in the video), or a wooden mortar, first pound the garlic and chilies, mix in the seasonings, and finally add the green papaya. You don’t need to pound it very hard, but it’s more of a mash and mix motion.
Alternatively if you don’t have a mortar and pestle, you can mix all the ingredients in a big bowl.
(If you can’t see the video, watch it here: http://youtu.be/b9bGSSsfaCw)
Thai green papaya salad recipe
Prep time: About 30 minutes or less – no cooking is involved
Recipe size: 1 big plate
Utensils: wooden mortar and pestle (but if you don’t have this, you can always just use a nice metal or glass bowl and a spoon), cutting board, knife
Flavors: Fresh and crisp, spicy, sour and sweet
Eat it with: Normally Thai sticky rice, and possibly some Thai grilled chicken or larb
Just like all of the Thai recipes, the ingredients listed (and the quantities) are a guide – it’s what I used – but make sure you use it loosely. Thai food is made to taste the way you want it to, so make sure you balance out the flavors to your specific liking.

- 2 cloves of garlic
- 5 Thai chillies (up to you how many depending on how spicy you want it)
- 2 tablespoons shelled roasted peanuts
- 1 tablespoon fish sauce
- ½ - 1 tablespoon palm sugar (can also substitute brown sugar)
- 1 - 2 limes (I used about 2, but I like things pretty sour)
- 1 tablespoon of dried shrimp (optional)
- 1 - 2 small tomatoes (the som tam tomatoes in Thailand are different from regular tomatoes - they are known as sida tomatoes, but you could use just 1 roma tomato)
- 1 big handful of slivered green papaya (depending on the size of your papaya, I used only about ⅓ of my papaya in this recipe, but papayas come in many different sizes and shapes)
- Long-beans or green beans
- Green cabbage
- Thai sweet basil
- More roasted peanuts
- After washing the green papaya, peel off the skin using a carrot peeler (or a knife will do as well). You can then either use a cheese grater to shave the papaya, or you can do it the traditional way and hack at the papaya with your knife until there are numerous vertical cuts, then shave off the top layer into thin slivers, and repeat. I like the traditional method as you get bigger, un-even, pieces of green papaya. Cut enough green papaya to have a big handful worth for this recipe.
- Add 2 cloves of peeled garlic and 5 chillies (or however many you like) to the mortar (krok). Pound them for a few seconds until the garlic is crushed and chilies are reduced to small bits.
- Add ½ tablespoon of palm sugar, 1 tablespoon of fish sauce, and then squeeze the juice from 1 - 2 limes into the mortar. You can always start with less seasoning and add more to your liking.
- Mix and pound the dressing, making sure the palm sugar gets fully dissolved into the liquid (so no one bites into a chunk of pure palm sugar).
- Add about 1 tablespoon of roasted peanuts (no need to measure, just grab some with your hand), 1 tablespoon of dried shrimp, and then roughly slice in the tomatoes into the mortar.
- Pound the mixture for about 30 seconds, lightly breaking up the tomatoes, shrimp, and peanuts. No need to pound too hard.
- Last step is to toss in a big handful of the green papaya shavings. Mix it all together, doing a combination of using just a spoon and pounding lightly, but no need to pound hard. Make sure the dressing is coating all the green papaya and that the salad is evenly mixed through and through.
Dish out the green papaya salad onto a plate, and I like to then sprinkle another small handful of roasted peanuts on top.
Garnish your green papaya salad with pieces of raw Chinese long-beans or green beans and a wedge of cabbage.
In Thailand, som tam is eaten with Thai sticky rice. You can grab a small ball of sticky rice in your fingers, dip it into the green papaya salad dressing, and then pop it in your mouth.

Thai green papaya salad (som tam Thai)!
Conclusion
As long as you can get your hands on a green papaya, this Thai green papaya salad recipe is easy to make, and tastes incredibly good.
If you want to have a full meal, also make some Thai grilled chicken, and steam some sticky rice, and you’ll have an amazing full Thai street food meal!
Newwie
3 years ago
Hey Mark! I’m also from a country in SEA but never in my life tried authentic Asian recipe, well, not until I bumped into your Som Tam recipe. I made everything as instructed in your blog and in YouTube except I replaced the lime to calamansi. I must say WHAT A GREAT salad I had. A very good start for me to cook more Thai food and that was inspired only by you. THANK YOU!
Davinder
3 years ago
What to use in place of fish sauce
Davinder
3 years ago
What to use in place of egg for vegetarians
sarina jerez
3 years ago
My husband worked in thailand for 4 years and misses thai food soooo much.
We have been watching your youtube videos made my husband nag me to cook thai food LOL.
Thanks for the recipes! Now i’m able to make papaya salad as our side dish everytime we have fried fish and pork. Amazing!
Thanks a lot
Vivy lin
3 years ago
umm, well since I am already Thai, I have a lot of experience with this kind of food. Just saying,
I’m 10
Amandeep Singh
4 years ago
It is a pleasure to read about all thai recipes. I love Thai food and culture. I include one Thai meal in. my daily diet for that I cook my meals myself. Just help me out with a Thai street food dish eaten with rice, it is simply a chicken veg curry poured over the rice. I would like to hang out with you on my next trip to Bangkok. Thanks for being there Mark Weins.
I have subscription to your youtube channel as well.
Joel Bruner
4 years ago
Thank you so much Amandeep, this is a great message. Thanks for your support, it is very much appreciated.
Gunther
4 years ago
Hi Mark, I really love what you do I just don’t like the Bangkok style. Have you ever made Som Tam Isaan style? Meaning do you have a recipe for Pla Ra?
Aman
4 years ago
Everything looks yummy!! Im from india and absolutely love thai food!! Waiting to get inspired and cook the meal soon.. thanks for the recipes!
Joel Bruner
4 years ago
Hello Aman, good luck, Im sure you will get it with practice!
Mark.salanitro
4 years ago
Hi mark long time fan you have inspired me uo buy all the necessary utensils to prtpare authentic thai food i will be practicing making your favorite recipes.thanks for bting so awesome.also love your youtube channel.
tom
4 years ago
Suede and / or courgette / zucchini work very well as alternatives to green papaya.
David Schrepper
5 years ago
We call it Thai coleslaw ;)
David Schrepper
5 years ago
My wife Lun is from Khun Han (near Sisaket) She doesn’t use peanuts or much sugar like they do in Bangkok, also you can use cucumber instead of papaya for a delicious side dish.
Alberto orozco
5 years ago
1st & 4most mark micha is the man no joking your the man! I never thought I’d 💘 food as much but you’ve given me a new found passion to travel the 🌎 from my very home,i told my wife i might not be able 2 afford 2 take her around the 🌎 but i surly can bring it to her via food.thanks mark for being you and traveling the 🌎 and eating awesome food 4 those of us that can’t may the good Lord watch over you and your family.?do you have any tshirts in brown?
Derick
5 years ago
Forgot to add Palm sugar goes rock hard in the fridge like a hammer hard but 20 seconds in the microwave softens it enough
Anne
5 years ago
Please add a recipe of thr Boo Pla Ra version. I watched one of your video today and I want to try it too! Thanks for your work, I cook a lot and you’ve openend a new world for me.
Gabi
5 years ago
I left out the shrimp paste and used green mango – perfection. It was just as good if not better than the salads I ate in Thailand. Thanks!
Heike Brett
5 years ago
As there is no chance at all of laying my hands on some green papaya here i Spain, I used shredded Zucchini instead. It tasted surprisingly similar to the real thing! Thanks for your wonderful recipes!
malinda
5 years ago
can I substitute green mango for the papaya?
DEVI KANNARKAT
6 years ago
The recipe of Thai papaya salad looks great & easy. I really want to try it.You have given a very clear explanation of the ingredients & the method. will try it & let you know.
Thank you.
Thanks.
Menik
6 years ago
Hi mark your very lucky guys
Menik
6 years ago
Hi mark thanks for your very lucky guys
a nomadic chef
6 years ago
Hi Mark, I have eaten all over Thailand. This is a very honest recipe, Its good to see someone shearing there recipes with out including ego trip. thank you
Sugandha
6 years ago
It turned out really well. I just added a tsp of thai sauce as well.
Lindy
6 years ago
Will make some soon. Got a lot of papayas after Hurricane Irma passed through my yard.
JK
6 years ago
Hi Mark, could I substitute the papaya for green mango?
Oon
6 years ago
Hi, There is a thing in Thailand called “Tam Mamuang”, a green mango salad (Som Tam style). You can use this recipe but your green mango has to have the least sweetness as possible and choose the very sour type. Then leave out the lime juice and tomato (or add back at the end to your liking). I might consider adding more sugar and slightly more fish sauce to balance out the sourness. Like Mark mentioned, Thai foods require personal touch!!
Rich Karanfilian
5 years ago
great videos Mark you are introducing us to a whole new cuisine thanks!
Jennifer
6 years ago
I tried this recipe and it’s really good. I love it. Thanks for sharing the recipe.
Shaukat
6 years ago
Hello Mark,
You have very nicely shown how to make this salad. I might try it at home.
Marie
6 years ago
Hi Mark – Recently found your site and I’m loving your blogs, recipes, and vlogs. Trying to prep for a dinner party and want to prepare ahead of time. Can I shred the green papaya a day in advance without losing quality? Thank you.
Joellen
6 years ago
I viewed these on tv and I want some.
samrat
7 years ago
I want to eat this food
so fantastic
Angie V
7 years ago
What another wonderful recipe! It is so hard to find green papaya here in the states but it is so worth it if you have all the ingredients and recipes to create Som Tam. The refreshing flavor along with the spice is something that can not be beat. Check out our recipe at Thaidirect.co and let us know what you think!
Angie
7 years ago
That looks delicious and easy thank you.
Mark Wiens
7 years ago
Thanks Angie!
Nguyet
7 years ago
Thanks for the recipe! My mouth is already watering. Btw, can we use long been instead of papaya salad? Would it make any sense?
Mark Wiens
7 years ago
Hi Nguyet, you’re welcome, glad you enjoy this recipe. Yes, actually you can make it entirely of long beans, that’s another fairly common version you’ll find in Thailand as well. Enjoy!
Cleo
7 years ago
Thanks so much for this recipe. I added a bit of soy sauce and left out the dried shrimp and palm sugar which turned out excellent.
Mark Wiens
7 years ago
Great to hear that Cleo, glad you enjoyed it.
Karin Page
7 years ago
Absolutely delicious. I used more papaya then you called for and some shredded cabbage as the base (didn’t have fresh green beans), followed the rest of the recipe exactly. My husband didn’t want the dried shrimp, so I left it out of his, but added it to mine. It really adds a lovely funky umami to the salad. Very well balanced. Thanks for the recipe!
Rike
7 years ago
Hi Mark,
Thanks for sharing this very delicious recipe! I substituted kohlrabi for green papaya, which worked out pretty well!
Mark Wiens
7 years ago
Hi Rike, you’re welcome, glad you enjoyed this recipe. That’s a great idea!
Sandra Freeman
6 years ago
Great video and recipe. I just had green papaya salad for the first time. Found you video and really enjoyed. I’ll be trying this at home this weekend. Thanks
Sandra Freeman
6 years ago
Sorry forgot to rate the video
Sandra Freeman
6 years ago
Not good at posting . I wanted to rate a 5 star
Paris Ashiqin
7 years ago
Hi! I just had somtam recently and I was looking for th recipe and I came across this! Thank you so much! Now I can make my own somtam!!!
Mark Wiens
7 years ago
Hi Paris, awesome to hear that, enjoy your som tam!
Russell Fewster
7 years ago
Great dish but palm sugar comes from clearing rain forest and should be avoided.
Mark Wiens
7 years ago
Thanks Russell.
Pheesao
7 years ago
I grew up in Thailand (1st on Senaneekom 1 & then laang Wat Bangnamchon). I learned to made my curry paste from scratch from childhood. Som Tham with crab was my all-time favorite!! I make it here now, but for the longest time, the ingredients weren’t available in the US. Your recipes take me back home once again. Thank you.
Guncha
7 years ago
I just got back from Thailand after an internship. Was craving som tam so much. This is absolutely spot on. Thanks so much :)
Rodney Smith
7 years ago
Your recipe is exactly as I had this last week on the streets in Bangkok. I will be having this dish with tom yam shrimp tonight. As I have never cooked any Thai dishes your recipe and directions make this quite simple. I will admit the tom yam shrimp is coming from a bag of prepared herbs and ingredients that I brought back with me. Six days on and I am still adjusting my time clock!
Mark Wiens
7 years ago
Hey Rodney, awesome to hear that, hope you had an amazing dinner!
Zainab
8 years ago
Thanks for this great recipe. I always had it in my head that this would be really hard to make but I’m relieved to find its a pretty easy job (I cut the papaya by hand and got some use out of the mortar and pestle making the dressing). It’s also cheaper than at most restaurants. Next time I’ll have to make some sticky rice and get some yard long beans.
Mark Wiens
8 years ago
Hey Zainab, thank you very much, glad you enjoyed it!
Siang Chew
8 years ago
Hi Mark,
Thank you very much for this excellent recipe which is very close to som tam that I have tasted in Thailand and Thai restaurants here in Christchurch, New Zealand. As I did not have a few of the ingredients, I substituted carrots for green papaya, roasted cashews for peanuts and lemon juice in place of lime juice. I also added thin julienne red capsicum. Because the dressing and light pounding are critical for this Thai favorite, my carrot som tam tasted just as great.
Mark Wiens
8 years ago
Hey Siang, you’re welcome, glad it turned out so well, and thanks for sharing your substitutions – sounds delicious!
Amanda
8 years ago
Beautiful recipe, very similar to my Mom’s but of course everyone has their own perfect som tam! Thank you for sharing, it is very authentic which you have no idea how much I appreciate… it has created nostalgic feelings for me :)
Mark Wiens
8 years ago
Hi Amanda, good to hear from you, glad you enjoyed this recipe!
Johnny
8 years ago
Great recipe….simple to make! Thanks.
Mark Wiens
8 years ago
You’re welcome Johnny, glad you like this recipe, thanks!
Vickie
8 years ago
do you guys have an instagram account?
Mark Wiens
8 years ago
Hey Vickie, here’s my account: http://instagram.com/migrationology and here’s Dwight’s: https://instagram.com/bkkfatty/
Peter Bacler
8 years ago
:) Thanks Mark, you good :)
I just crossed Thailand several times and circled it even more and must say you just didn’t lose a bit!
555555555 :)
The best Som Tam ever – Khon Kaen Zoo at the top of a hill (y)
Mark Wiens
8 years ago
Thank you Peter, I’ll remember that for next time I’m in Khon Kaen!
Callum Butcher
9 years ago
Great recipe turned out just like my local Som Tam lady’s, now for the Khao Niao!!
Mark Wiens
9 years ago
Great to hear that Callum, thanks for sharing.
krystle
9 years ago
hey there,
would this recipe still work without the fish sauce and other fish ingredients? perhaps an extra tablespoon of lime? or would you have a suggestion for something else? i’m vegan so don’t eat fish but would love to make this recipe!
thanks!!
Mark Wiens
9 years ago
Hi Krystle, good to hear from you. Yah, you might try adding a touch of just salt or soy sauce, and I think it would work well. Let me know how it goes!
Damien
9 years ago
Great recipe! I used liquid honey instead of Palm sugar. Also roasted cashews instead of peanuts, as that was what we had on hand. Turned out great.
Mark Wiens
9 years ago
That sounds delicious Damien. Glad you enjoyed it!
Paul
10 years ago
Love the recipe posts, keep them coming. I’m looking forward to a southern Thai curry. And also one of those nam prik sauces, that stuff is delicious.
Mark Wiens
10 years ago
Thanks Paul… definitely going to keep adding more recipes. Nam prik sounds good!
Derick
5 years ago
I have lived in Issan Buriram on and off since 2004. Have found the crabs mainly added to som tam ส้มตำ in Bangkok. In Buriram, it is served as you describe. I craved it when I returned home and made it when a Papaya became available but there was something missing that you also left out MSG Luckily I had some in my pantry so saved the day..
There have been times i have substituted Papaya with Carrot and Cucumber, I know its not the same but i live in Ireland.
Was looking up your Larb recipe.and came across your recipe for som tam ส้มตำ. remember the MSG its in everything in Thailand they even have the biggest MSG factory in the world, 5 STARS.