Photo: Pille R. Priske
Som Tam with Vermicelli
10 ingredients
10 min + 5 min
4
openrecipes
A spin on a Thai papaya salad by mixing it with cooked rice vermicelli. This is the perfect combination of all Thai flavors: sour, sweet and spicy.
Estimated Nutrition (whole recipe, rough)
400
Calories
31g
Protein
1g
Fat
68g
Carbs
Counts 7 of 9 ingredients — the other 2 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 7 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Rice | 1 cup cooked (158g) white | 206 |
| Shrimp | 100g cooked | 99 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Tomato | 1 medium (123g) | 22 |
| Lime | juice of 1 lime (44ml) | 11 |
| Soy Sauce | 1 tbsp (15ml) | 9 |
| Garlic | 1 clove (3g) | 4 |
| Papaya | not in our table | 0 |
| Roasted Peanut | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- ½ pounds Rice Vermicelli
- 1 clove Garlic, Peeled
- 4 whole Thai Bird Chilies, Stems Removed (add More/less) For Spice
- 1 whole Lime, Quartered
- 1 whole Roma Tomato, Sliced
- 2 Tablespoons Palm Sugar
- 1 teaspoon Shrimp Paste (or Sub 1 Whole Dried Shrimp For The Teaspoon Of Paste)
- 1 whole Unripe Green Papaya, Peeled, And Shredded
- 3 Tablespoons Fish Sauce
- ¼ cups Roasted Peanuts (optional)
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By tastykitchen ·
Recipe sourced from
openrecipes