Comments on: Spiralized Som Tam (Thai Papaya Salad)

By: Jillian

Jillian — Wed, 08 Feb 2017 21:32:53 +0000

In reply to Ali Maffucci. Just wanted to pop in and say that Terri's Oriental Grocceries in Maywood, NJ is right off route 17 and has an incredible selection of thai grocceries. If you have a car, it's worth the half hour drive! I go there for all of my thai groccery needs, living in the JC area myself. Really keeping my fingers crossed that 99 Ranch actually opens up in JC for other asian products...

By: Ali Maffucci

Ali Maffucci — Wed, 20 Jul 2016 13:49:19 +0000

In reply to Karen. You are so sweet to post this, thank you Karen!

By: Ali Maffucci

Ali Maffucci — Wed, 20 Jul 2016 13:47:31 +0000

In reply to John.

This is the exact recipe we made in Thailand by Thai instructors (less the sugar, which I pointed out – so that if people don’t mind sugar, they can use some). All recipes vary slightly depending on background (for example, every tomato sauce is different depending on the family’s recipe.) I’ve made this three times since I’ve been home and after being in Thailand for almost 10 days, I can assert htat yes, it’s 100% authentic – and I didn’t miss the sugar at all.

By: John

John — Tue, 19 Jul 2016 18:15:16 +0000

For anyone not familiar with Thai cooking, omitting sugar is completely missing the point of Thai flavouring. It is needed to balance the other flavours, it can be substituted with coconut sugar though. Also in this recipe tamarind water is missing which is also used when making som dtam. If you want the best reference point for making Thai meals then ‘Thai Food’ by David Thompson is essential. It will not taste authentic without these ingredients. The yellow papaya will also not work, it is too sweet at this point of ripening, it has to be green.

By: Maribeth

Maribeth — Tue, 19 Jul 2016 18:04:30 +0000

In reply to Suzanne. That's what I thought too Suzanne, but I have a feeling she meant not adding any kind of sugar into a dish besides sugars that are already in fruit/vegetables. I noticed in the Korean recipes there is no use of sugar either so it's not 100% authentic, but just her take on it. It is definitely healthier, but it misses those complimenting elements you mentioned. I end up just taking the idea of spiralizaing something into the dish, but then using my own recipe for flavors.

By: Ali Maffucci

Ali Maffucci — Tue, 19 Jul 2016 00:15:38 +0000

In reply to Elizabeth Burrows.

You’ll need to use a green papaya – the flavors and consistencies are different! But, if that’s all you can find, go for it!

By: Karen

Karen — Tue, 19 Jul 2016 00:05:59 +0000

In reply to Mummy Tries. Get one as soon as your budget allows. You will not regret it! I have had the Paderno for over a year (got it before Ali came out with The Inspiralizer and couldn't justify replacing it), but with the 20% off last week, some credits I had on Amazon, and a girlfriend wanting to get one (I sold mine to her for $20), I now have THE ONE AND ONLY!!! Oh my gosh what a difference! You are going to love, love, love it!

By: Elizabeth Burrows

Elizabeth Burrows — Mon, 18 Jul 2016 23:57:10 +0000

Can I use a regular Papaya or does it have to be green?

By: Suzanne

Suzanne — Mon, 18 Jul 2016 19:51:22 +0000

How
Odd, the comment of palm sugar being omitted because it’s processed. Palm sugar is very much a substitute in paleo cooking because it’s one of then more natural form of sweeteners. Traditional Thai cooking has a sweet element to offset or compliment the salty, sour, or heat elements, so I’m curious to see what a papaya alas raises without the Palm sugar! Palm sugar is boiled sap from the palmyra or nipa Palm and comes from a natural source, is not overly refined or processed like other sugars. Usually it’s formed into a shape after using a mold to hold the reduced sap:
https://www.primalpal.net/paleo-recipe-blog/35/what-is-palm-sugar-and-how-do-you-use-it

By: Melissa

Melissa — Mon, 18 Jul 2016 14:29:41 +0000

Looks Delish! I’ve always wanted to try the papaya salad at my favorite Thai restaurant and now I may make my own thanks to you. When calculating WW smart points do you leave out the “free” fruits and veggies, etc or include them? When using just the peanuts and fish sauce to calculate, the points come out to 2 per serving, not 5. Maybe a note indicating that you use ALL ingredients when calculating would be helpful? I’m a huge fan of Ali, have her book and use the Inspiralizer nearly every day, and am just making a suggestion.

By: Ali Maffucci

Ali Maffucci — Mon, 18 Jul 2016 14:29:31 +0000

In reply to Naomi. Yay! Hope you make it at home.

By: Ali Maffucci

Ali Maffucci — Mon, 18 Jul 2016 14:29:17 +0000

In reply to Carolyn Wand. Unless I indicate cooked, they're raw! So, raw! But you could definitely steam them beforehand, if you have a sensitive stomach to raw foods! Hope this helps, Carolyn - and great question.

By: Naomi

Naomi — Mon, 18 Jul 2016 14:16:57 +0000

We were eating this favorite dish at a restaurant YESTERDAY and saying we needed to come up with an easy home version so we can eat it all the time. So thanks!!

By: Mummy Tries

Mummy Tries — Mon, 18 Jul 2016 14:14:16 +0000

Quite possibly my favourite salad of all time! I sooooo need one of these machines 🙂

By: Carolyn Wand

Carolyn Wand — Mon, 18 Jul 2016 14:12:32 +0000

Are the green beans supposed to be raw or cooked? The recipe doesn’t specify.

By: Maribeth

Maribeth — Mon, 18 Jul 2016 14:07:42 +0000

In reply to Ali Maffucci.

Ah makes sense..I totally understand! It’s one of my favorite kinds of salads mostly because it hits so many flavor notes–savory, sour, spicy, and sweet. I try not to use a lot of processed sugars too, but haven’t been able to find anything else to substitute it to still balance it out. If you have any suggestions I’d love to hear!

The grocery stores aren’t in dtjc, but probably a 15 min drive away. 555 Asian Supermarket on Tonelle or Asian Food Market on 440 both have a lot of the Thai ingredients and good/cheap Asian veggies in general. It requires a car, but it’s still a great alternative if you’re looking not to lug ingredients around 🙂