Thai Green Papaya & Rice Vermicelli Salad (Som Tam with Noodles)

1 small green papaya, peeled and finely shredded
100g rice vermicelli
150g bean sprouts
150g cherry tomatoes, halved
2 limes, cut into wedges
Small handful baby coriander
2 tablespoons roasted peanuts, roughly chopped

The Dressing
3 garlic cloves
2–3 bird's eye chillies (or to taste)
2 tablespoons palm sugar, grated
2 tablespoons tamarind paste
2 tablespoons fermented fish sauce (or regular fish sauce)
2 tablespoons dried baby shrimp (or dried shrimp), plus extra for garnish

PREPARATION

1. Peel the green papaya and finely shred it using a julienne peeler or by making fine cuts with a knife before shaving off thin strands. Halve the cherry tomatoes, roughly chop the peanuts and cut the limes into wedges. Cook the rice vermicelli in boiling water for 1 minute, then drain, rinse under cold water and leave to cool completely.

COOKING

1. Pound the garlic and bird's eye chillies together in a pestle and mortar until roughly crushed.
2. Add the cherry tomatoes and gently bruise them to release their juices.
3. Squeeze in the lime juice.
4. Add the palm sugar and continue pounding until it begins to dissolve.
5. Stir in the dried shrimp, tamarind paste and fermented fish sauce (or regular fish sauce). Mix until well combined.
6. Place the cooled rice vermicelli, shredded green papaya and bean sprouts into a large mixing bowl.
7. Pour over the dressing.
8. Sprinkle in the chopped peanuts and toss thoroughly until everything is evenly coated and the noodles have absorbed some of the dressing.
9. Transfer to a large serving platter.
10. Garnish with extra dried shrimp, baby coriander and a few extra chopped peanuts if desired.
11. Serve immediately with lime wedges on the side.

School of Wok Tips

• A julienne peeler is the easiest way to prepare green papaya if you're not comfortable using the traditional knife method.
• Cool the vermicelli completely before mixing so it doesn't soften the fresh vegetables.
• Lightly bruising the tomatoes in the mortar releases their juices, adding sweetness and body to the dressing.
• The noodles will absorb the dressing as they sit, making the salad even more flavourful after a few minutes.

FAQs

Can I use regular fish sauce instead of fermented fish sauce?
Yes. Traditional fermented fish sauce has a stronger, funkier flavour, but regular fish sauce makes an excellent and more accessible substitute.

What can I use instead of green papaya?
Green mango, kohlrabi or shredded cucumber all work well, although the flavour and texture will differ slightly.

Can I make this vegetarian?
Yes. Omit the dried shrimp and replace the fish sauce with a vegetarian fish sauce or light soy sauce for a plant-based version.