Get ready to tantalize your taste buds with the explosive flavors of Som Tam Pla Ra, a legendary Thai green papaya salad that will transport you straight to the bustling street markets of Thailand! This isn't just a salad – it's a symphony of spicy, tangy, and crunchy sensations that will make your mouth water and your senses come alive. Prepare to embark on a culinary journey that combines the freshness of green papaya, the heat of Thai bird chilies, and the unique umami of fermented fish sauce in one mind-blowing dish!
Prep Time: 15 mins
Cook Time: -
Total Time: 15 mins
Cuisine: Thai
Serves: 2 servings
Ingredients
- 2 cups green papaya, shredded
- 1/2 cup cherry tomatoes, halved
- 1/4 cup green beans, cut into 1-inch pieces
- 2 tablespoons pla ra (fermented fish sauce)
- 1 tablespoon lime juice
- 1 tablespoon palm sugar
- 1-2 Thai bird chilies, smashed
- 1/4 cup roasted peanuts, crushed
Instructions
- Begin by preparing the green papaya. Use a vegetable peeler to remove the skin, then shred the papaya using a grater or a mandoline slicer. Aim for thin, julienne-like strips. Place the shredded papaya in a large mixing bowl.
- Next, prepare the cherry tomatoes. Rinse them under cold water, then slice each tomato in half. Add the halved cherry tomatoes to the bowl with the shredded papaya.
- Prepare the green beans by rinsing them under cold water. Cut the beans into 1-inch pieces and add them to the mixing bowl with the papaya and tomatoes.
- In a separate small bowl, combine the pla ra (fermented fish sauce), lime juice, and palm sugar. Stir the mixture until the palm sugar is fully dissolved. This will create a flavorful dressing for your salad.
- Smash the Thai bird chilies using the flat side of a knife or a mortar and pestle. Adjust the quantity according to your heat preference, then add the smashed chilies to the dressing mixture.
- Pour the dressing over the shredded papaya, tomatoes, and green beans in the mixing bowl. Use a pair of salad tongs or your hands to gently toss the ingredients together, ensuring that everything is well coated with the dressing.
- Finally, add the crushed roasted peanuts to the salad. Toss again lightly to incorporate the peanuts without crushing them too much, allowing for a crunchy texture.
- Once everything is combined, taste the salad and adjust the seasoning if necessary, adding more lime juice or pla ra to suit your taste.
- Serve the Som Tam Pla Ra immediately in individual bowls or on a platter. Enjoy this refreshing and spicy Thai salad as a side dish or a light meal!
Tips
- Choose the right papaya: Use unripe, green papaya for the perfect crunch and authentic flavor. Make sure it's firm and has a light green color.
- Shredding technique matters: Use a sharp grater or mandoline to create thin, uniform papaya strips. The finer the shred, the better the dressing will coat the ingredients.
- Customize the heat: Thai bird chilies are extremely spicy! Start with one chili and adjust according to your spice tolerance.
- Fresh ingredients are key: Use fresh lime juice and recently crushed roasted peanuts for the most vibrant flavor profile.
- Serve immediately: Som Tam is best enjoyed right after preparation to maintain the crisp texture of the papaya and the crunch of the peanuts.
- Authentic touch: If possible, use traditional Thai pla ra (fermented fish sauce) for the most authentic flavor. Regular fish sauce can be substituted if needed.
- Mixing technique: When tossing the salad, be gentle to keep the ingredients intact while ensuring even dressing distribution.
Nutrition Facts
Calories: kcal
Carbohydrates: g
Protein: g
Fat: g
Saturated Fat: g
Cholesterol: mg
