Tam Sua (Thai Papaya Salad with Noodles)
Authentic tam sua with green papaya, rice noodles, and a bold spicy-sour dressing. Gluten-free and ready in just 15 minutes!
- Prep time
- 10 min
- Cook time
- 5 min
- Yield
- 3 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 3 cloves garlic
- 2 chilies (to taste)
- 3 tablespoons fermented fish sauce
- 2 tablespoons fish sauce
- 2 tablespoons tamarind paste
- 1 tablespoon palm sugar
- 1 small lime
- 1/4 cup small tomatoes (sliced)
- 2/3 cup green papaya (shredded)
- 1 1/2 cups fresh rice vermicelli (see notes)
- 5 culantro leaves (chopped)
- 1 handful bean sprouts
Instructions
- 1
Finely slice the culantro leaves, quarter the lime, and chop the tomatoes into quarters or smaller, based on size.
- 2
Peel the green papaya and thinly shred it into slivers.
- 3
In a mortar, pound the garlic and chilies until they’re broken down.
- 4
Add fish sauce, fermented fish sauce, tamarind paste, palm sugar, and squeeze in the lime juice, tossing the lime peels into the mix. Use the pestle to mash and mix until palm sugar is dissolved.
- 5
Drop in the tomatoes and gently stir.
- 6
Add the shredded papaya to the mortar, mixing thoroughly to ensure every slice is flavor-soaked.
- 7
Carefully mix in the rice vermicelli, use a rice spoon to help if needed.
- 8
Mix in the culantro and bean sprouts, then serve immediately.