Addictively hot and refreshingly crunchy, Som Tam Thai could take the crown for world’s best salad. It’s a complex dish that requires lots of practice to get right so to save you the wasted hours and crocodile tears, Ben of Thai-D Food Bar recorded a recipe guide (below).
For a vegan version, just replace the fish sauce with a substitute.
- Julienned green papaya, soak in ice water for 10-15 minutes until they are firmer
- Green beans or runner beans
- 2 cloves garlic
- Bird’s eye chilies, to taste
- 1 1/2 tbsp palm sugar, finely chopped, packed
- 2–3 long beans, cut into 2-inch pieces
- 3 tbsp peanuts (optional)
- 2 tbsp fresh lime juice
- 2 tsp tamarind juice
- 1 1/2 tbsp Thai fish sauce (Nam Pla) 0r vegan substitute
- 1/2 cup cherry tomatoes tomato halves or a small tomato cut into wedges
- Serving suggestion: sticky rice and Thai chicken wings are classic pairings with papaya salad!
We buy raw unsalted peanuts and roast them. 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. Do not use salted roasted peanuts as the dish will be unbalanced.