Green Papaya Salad (Yom Tum)
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This salad is the number one street food in Thailand. This is the simplest version of the salad, but you can dress it up by adding a few grilled shrimp to the mix. In Thailand, fermented fish or salted crab is often added. Green papayas are picked when they are young and green. Shred papaya using a mandoline or a small handheld shredder that you can purchase at Asian grocery stores. When papayas are not in season, you may use shredded carrots, julienned cucumbers, or mixed fruits like apples, peaches and mangoes.
Super easy
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PrintIngredients
For 2 Person(s)
Cream
- 3 garlic cloves, peeled
- 1 pinches salt
- 4 (or more) Thai chilies, to taste
- 2 tablespoons dried shrimp
- 1 tablespoons coarsely chopped roasted peanuts
- 4 cherry tomatoes, halved
- 2 snake beans/Chinese longbeans (optional)
- 2 tablespoons palm sugar
- 1 tablespoons water
- 2 cups (or more) shredded green papaya
- 1 tablespoons lime juice
- 1 tablespoons tamarind water
- 1 tablespoons fish sauce
Green Papaya Salad (Yom Tum) Directions
- Pound garlic, salt and chilies using a mortar and pestle. Add dried shrimp and pound until dried shrimp is broken. Add peanuts, tomatoes and snake beans (if using) and the paste to a medium bowl and mix well. Set aside.
- Place sugar in a microwave-safe bowl with the water. Heat for 45 seconds to make a syrup. Set aside.
- Place shredded green papaya in the bowl with the shrimp paste/peanut mixture. Add palm sugar syrup, lime juice, tamarind water and fish sauce. Toss to coat the papaya and serve.
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