Papaya Salad Recipe

Serves: 1 Cooking Time: 15 mins Difficulty: Super Easy!

This vibrant salad is tasty, sharp and spicy!  It originated in the Isan region of North Thailand but is now found everywhere. There they have it with raw pickled fish *can be quite smelly so we prefer to serve the Bangkok version at Giggling Squid! Thai often enjoy this street food dish with sticky rice and grilled / barbecued meat but to be honest it tastes great with most things.


  • Handful of grated green papaya (just use a cheese grater!)
  • 1 x red Bird’s Eye chilli (add or take away according to taste)
  • 1 x clove of garlic, peeled
  • 1 & 1/2 tbsp fish sauce
  • Couple of cherry tomatoes, halved
  • 1 & 1/2 tbsp lime juice
  • 1/2 tbsp palm sugar
  • Couple of green beans chopped into 1 inch


  • Pound the chilli, garlic, green beans and tomatoes until bruised - not finely crushed.
  • Add shredded papaya, fish sauce, lime juice and palm sugar (can be substituted with normal sugar).
  • Mix the papaya and other ingredients thoroughly before serving.
  • Feel free to add fermented salty fish (if you like that type of thing) but make sure you reduce the fish sauce. I like using just the juice from the fermented fish and preferably boiling first.

We hope you enjoyed making this recipe! Please don't forget to share!

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