This Thai Papaya Salad (Som Tam) is a regular and traditional Thai salad dish. Usually, it’s very spicy and eaten with other food dishes, like rice and some sort of B.B.Q. meat.
(already shredded green papaya can be purchased at your
nearest Asian Super Market)
1/2 cup of shredded firmly ripened mangoes
3 medium Roma tomatoes or 5 cherry tomatoes
A handful of fresh string beans cut into 1 inch pieces (optional)
2 tablespoons dried shrimp
4-6 fresh Thai chilies, remove stems
3-4 cloves garlic
2 tablespoons fish sauce
2 tablespoons palm sugar
2 tablespoons fresh lime juice
2 tablespoons of shrimp paste
1 shredded firmly ripened mango
Cilantro and Mint LeavesCooking Tools
Lao-style clay mortar & pestle
Peel 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. Thinly slice the tomatoes and chop cilantro and mint leaves. Place to the side.
Peel fresh, firmly ripened mango, then shred the skinless mango, making sure to shred only the edible part of the mango, not the pit, or seed in the middle. Shred about 1 cup and place aside.
In a clay Lao-style mortar & pestle, coarsely pound the fresh (whole) chilies and garlic together. Add string beans, sliced tomatoes, 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.
Add peanuts, lightly pound and add now (optional).
Add two tablespoons of shrimp paste (optional).
Add shredded papaya and mango (help offset the heat from the pepper) to your pound-mixed ingredients.