Green papaya salad (Som tum) from Night + Market: Delicious Thai Food to Facilitate Drinking and Fun-Having Amongst Friends (page 84) by Kris Yenbamroong

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Notes about this recipe

  • abifrancesca on January 02, 2025

    Used a combination of white cabbage and green apple to substitute for green papaya, as suggested in the recipe, and still turned out fantastic.

  • bernalgirl on June 15, 2024

    This is an outstanding recipe, even with a few changes: I cut the palm sugar by 1/3, and used sugar snap peas instead of green beans and store-bought Filipino garlic peanuts based on what I had available. I also used a traditional shredder instead of the food processor, which is time-consuming but yields perfect threads, and a mallet designed for refried beans that worked very well for crushing the ingredients — except the peanuts, next time I’d crush them before adding. The balance of flavors and textures is excellent.

  • Emily Hope on April 12, 2022

    This papaya salad was quite good -- better than most of what we can get from takeout nearby -- and relatively easy to make. I didn't end up needing all of the fish sauce/sugar syrup (I could see just making a big jar of this to keep around). 4 super-smashed bird's eye chilis made it pretty spicy, perfect for me (also hard to come by via takeout!) Used the shredder on the food processor for the papaya, which makes shreds smaller than usual, but faster than a mandoline or purpose-built shredder would be.

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