Thai Papaya Salad Recipe

Prepare the papaya and carrot

Peel the green papaya. Using a julienne peeler, mandoline with julienne blade, or a sharp knife, shred the papaya into thin matchsticks about 3–4 cups total. Peel and julienne the carrot into matchsticks and combine with the shredded papaya in a large mixing bowl.

Prepare beans and tomatoes

Trim the ends of the green beans and cut them into 1-inch pieces. Halve the cherry tomatoes. Add the beans and tomatoes to the bowl with the papaya and carrot.

Chop herbs and peanuts

If using herbs, roughly chop the Thai basil or cilantro. Coarsely chop the roasted peanuts and set aside for tossing and garnish.

Prepare mortar and pestle

Use a mortar and pestle if available for the most authentic texture; alternatively use a small bowl and the back of a sturdy spoon or a pestle. Place the garlic cloves and chiles in the mortar.

Crush aromatics

Lightly pound the garlic and chiles until crushed and fragrant but not pulverized — small pieces should remain. This releases aromatics without turning them into a paste.

Build the dressing

Add the palm sugar to the mortar and lightly pound to combine so sugar begins to dissolve into the aromatic mixture. Add the fish sauce and lime juice (and tamarind concentrate if using). Gently bruise a few times to blend flavors. Taste and adjust: it should be balanced salty, sour, and sweet. Add more lime for sourness, fish sauce for saltiness, or palm sugar for sweetness as needed.

Optional addition

If using dried shrimp, add it now and lightly pound to break it up and distribute flavor through the dressing.

Combine dressing and salad: Pour the prepared dressing over the shredded papaya mixture. Using a spoon and tongs or two forks, toss vigorously for 1–2 minutes so the dressing coats the papaya, beans, tomatoes, and carrot. Lightly pound and toss a few times with the pestle (or back of spoon) against the bowl to slightly bruise the papaya — this helps the flavors penetrate and softens the papaya slightly without making it soggy.

Add peanuts and herbs: Add about half of the chopped roasted peanuts and most of the chopped herbs to the salad. Toss again to combine.

Adjust seasoning and finish: Taste and adjust seasoning—add small amounts of fish sauce, lime juice, or sugar to achieve a lively balance. Transfer to a serving plate and sprinkle the remaining peanuts on top. Serve immediately with lime wedges on the side.