Bright Thai Som Tam with shredded green papaya, peanuts, cherry tomatoes and lime - ready in 20 minutes.
# What You Need:
→ Vegetables & Fruits
01 - Green papaya, shredded — 2 cups (about 1 small papaya; peeled and seeds removed)
02 - Carrot, shredded — 1 medium
03 - Cherry tomatoes, halved — 8 to 10
04 - Green beans, trimmed and cut into 1-inch (2.5 cm) pieces — 1/2 cup
05 - Garlic cloves, peeled — 2 to 3
06 - Thai bird's eye chilies, thinly sliced — 1 to 2 (adjust to taste)
07 - Fresh cilantro, chopped — 2 tablespoons (optional)
→ Dressing
08 - Fresh lime juice — 2 tablespoons
09 - Fish sauce — 1 tablespoon (or use 1 tablespoon soy sauce for a vegetarian option)
10 - Palm sugar — 2 teaspoons (or brown sugar)
11 - Tamarind paste — 1 teaspoon (optional)
→ Toppings & Garnishes
12 - Roasted peanuts, roughly chopped — 3 tablespoons
13 - Dried shrimp — 1 tablespoon (optional)
14 - Lime wedges, for serving — extra
# Directions:
01 - Place the garlic and bird's eye chilies into a mortar and pestle and pound to form a coarse paste.
02 - Add the green beans to the mortar and lightly crush them to bruise; this releases flavor while retaining texture.
03 - Transfer the shredded green papaya and carrot to a large mixing bowl and toss to combine.
04 - Add the halved cherry tomatoes to the bowl and gently press a few with the pestle or the back of a spoon to release some juice.
05 - In a small bowl, whisk together the lime juice, fish sauce (or soy sauce), palm sugar and tamarind paste until the sugar dissolves.
06 - Pour the dressing over the papaya mixture, add the crushed aromatics from the mortar, and toss thoroughly—using tongs or gloved hands—so the vegetables are slightly bruised and absorb the flavors.
07 - Fold in the roasted peanuts, dried shrimp (if using) and chopped cilantro; adjust seasoning with extra lime or sugar as needed.
08 - Transfer to a serving platter, garnish with additional peanuts and lime wedges, and serve immediately to preserve crunch.
