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Thai pawpaw salad recipe: Green Papaya Salad ส้มตำไทย

a plate full of Thai papaya salad - This Thai Green Papaya Salad is a vibrant, refreshing dish packed with bold flavors and a satisfying crunch. Made with shredded green papaya, crunchy peanuts, and a zesty garlic-lime dressing, it's the perfect balance of sweet, spicy, and tangy. Quick to make and incredibly fresh, this salad is a fantastic addition to any meal or a delicious light dish on its own. Whether you're new to Thai cuisine or a seasoned fan, this easy recipe will become a favorite in no time!
This Thai Green Papaya Salad is a vibrant, refreshing dish packed with bold flavors and a satisfying crunch. Made with shredded green papaya, crunchy peanuts, and a zesty garlic-lime dressing, it's the perfect balance of sweet, spicy, and tangy. Quick to make and incredibly fresh, this salad is a fantastic addition to any meal or a delicious light dish on its own. Whether you're new to Thai cuisine or a seasoned fan, this easy recipe will become a favorite in no time!
Munchyesta.com
Prep Time 20 minutes
Serving Size 4 people

Ingredients

Green papaya salad recipe dressing:

  • 2 tbsp garlic roughly chopped (10 normal or 4 large garlic cloves)
  • 6 bird eye chillies roughly chopped with seeds (use fewer for less spicy, Note 1)
  • 1 cup palm sugar grated using standard box grater, loosely packed (Note
  • 1/2 cup

    lime juice


  • 1/2 cup tamari sauce or soy sauce

Thai Green Papaya Salad:

  • 1 cup 140g roasted peanuts, unsalted
  • 20 snake beans

    cut in 5cm/2″ pieces (raw, Note 3)


  • 3 cups grape tomato cut in half (~400g / 14oz)
  • 4 cups/500g green papaya

    shredded, TIGHTLY packed cups (~1 medium, 2/3 large, Note 4)


  • 1/2 cup Thai Basil Leaves (Note 5)

Instructions

How to make Thai Green papaya salad recipe

  • Crush the Peanuts: Place the peanuts in a mortar and pestle. Gently pound them until they’re broken into large chunks but not powdered. Transfer them to a bowl and set aside.
  • Make Garlic and Chili Paste: In the mortar, add the garlic and chili. Pound them together to form a paste.
  • Prepare the Dressing: Add palm sugar, lime juice, and tamari (or soy sauce) to the paste. Stir until the sugar completely dissolves, then transfer the dressing to a large mixing bowl.
  • Bruise the Snake Beans: Add the snake beans to the mortar (do this in batches if necessary). Pound them lightly to soften and split the beans since they’re raw. Add them to the bowl with the dressing.
  • Crush the Tomato: Using your hands, gently crush the tomatoes and add them to the bowl.
  • Add Papaya and Peanuts: Toss in the shredded green papaya and 3/4 of the crushed peanuts. Use tongs or two wooden spoons to toss everything together, ensuring the papaya is well coated with the dressing.
  • Serve: Once everything is mixed, immediately serve the salad on plates. Drizzle any remaining dressing over the top, garnish with Thai basil leaves, and sprinkle the rest of the peanuts. Serve right away for the best flavor and texture.

Notes

1. Bird's Eye Chilies – Traditional Green Papaya Salad is known for its intense spiciness! In Thailand and authentic Thai restaurants, using 6 chilies with seeds is typical for a fiery kick. However, feel free to adjust the heat level—1 chili will give you a milder version.
2. Palm Sugar – This sugar is extracted from palm trees and has a rich, caramel-like flavor. It usually comes in solid blocks, which need to be grated to dissolve properly into the dressing. You can find it in Asian stores, large supermarkets, or on Amazon.
Grating Palm Sugar – The texture of palm sugar can vary, with some blocks being harder to grate than others. If you find it tough, just be persistent—it’s definitely worth the effort! (And don't worry, you don’t need to be super strong to manage it!)
Substitute – You can use brown sugar as a replacement for palm sugar.
3. Snake Beans – These long, firm beans are slightly tougher than regular green beans and are used raw in this dish. They’re bruised to soften them up. If you can’t find snake beans, green beans or French beans will work just fine as a substitute.
4. Green Papaya – This is simply unripened papaya, available at Thai or Vietnamese grocery stores and sometimes at farmers' markets. The size can vary; the one shown is medium-sized, about 18 cm (7 inches) wide. 
Preparing Green Papaya – Peel off the dark green skin with a vegetable peeler, cut it in half, and scoop out the seeds. Use a julienne peeler or shredder to finely slice the papaya.
Substitutes – The closest substitute is green mango, another unripe fruit commonly used in Thai salads. You’ll also need to find this in an Asian market. Otherwise, you can use 4 cups of finely shredded cabbage (wombok/Chinese cabbage or regular cabbage). While the texture is different, it still creates a delicious, slaw-like salad.
5. Thai Basil – Thai basil has a slight hint of aniseed and mint, making it distinct from regular basil. It’s commonly available in major supermarkets and Asian stores in Australia.
Best Substitute – If you can't find Thai basil, coriander (cilantro) is a great alternative that still fits the flavor profile. Another option is regular Italian basil, though it will have a different taste.
Serve Immediately – This salad is best served fresh because the green papaya will start to wilt and release water over time, diluting the dressing and making the salad soggy.
Make Ahead – You can prep the salad in advance by keeping all the ingredients separate and undressed. Shredded papaya holds up well in the fridge, stored in an airtight zip-lock bag for several days without losing quality or color.