Som Tum Recipe

Som Tum Recipe — Make It At Home

Hi there! I’m alive, thanks for asking 😉

I promise I’ll get a post up about my amazing experience with Yoga Teacher Training but right now my preggo brain is too fried from cramming a years worth of information in 10 days. When they call the 10 day intensive “intense”, they’re not kidding. And we still have a whole ‘nother session to go!

So for now, you kind folks get another recipe while I recuperate and attempt to collect my thoughts.

Just don’t start weeping into your bowls of oatmeal yet because this isn’t just ANY recipe. It’s one that’s incredibly special to me because it’s from my beautiful MOM!

Easy Thai Som Tum Recipe

This is a popular Thai dish, called Som Tum (spicy papaya salad or papaya kimchi), that my mom used to make for us when we were kids and since we always begged for more, she would end up making an asinine amount. For just a week or two our fridge would be stuffed to the brim with this spicy deliciousness.

But only for a week or two at most, this stuff never lasted very long at our house 😉

Easy Thai Som Tum Recipe

So here’s what you need to make this tasty and healthy side that will clear your sinuses and make you cry for more.

Ingredients (Note, I cut her recipe down to leave you some room in your fridge)
1 tbs sugar
1 lime
1 lemon
2 cups green papaya, shredded
2 cloves garlic
1 tbs fish sauce
3 thai chili peppers
3 tomatoes cut unto medium sized chunks
Handful of cilantro, chopped

Place the garlic cloves and the chilies in a food processor and process until crushed into chunks. Set aside. Peel papayas until the whites show and then shred into long pieces using a mandolin. Squeeze juice of lemon and lime over papaya. Mix with sugar, fish sauce, garlic, chili peppers, cilantro and tomatoes.

And that’s it! It’s such an easy dish and one that’s so nutritious for you too. It’s best when served cold and is so refreshing with the sweetness of the papaya, the saltiness from the citrus, and the sourness from the fish sauce. And you know that I’m lovin’ all over that spicy kick from the thai peppers.


Easy Thai Som Tum Recipe

Make this dish, and then eat it as a side for whatever your eating, or top it on a fish or another protein as a garnish, or maybe even stuff your face with this stuff for breakfast. Hmm…just kidding about the breakfast part.

And I promise that one of these days I’ll bring it back to the classics with a burger recipe or something. This is just the kind of stuff we grew up eating and I simply wanted to share the happiness it brings me to eat dishes I was so fond of during our adolescent years.

Speaking of happiness, my brothers are here in NC staying with me! So not only do I have my parents here, but now my two brothers that I haven’t seen in years. It’s actually been 4 years since my entire family has been together, cue spontaneous HAPPY DANCE!

I’m off to spend some time with my family but I’ll catch you guys tomorrow with….drum roll please….our gender announcement!

I already announced on twitter and instagram so if you don’t already know, any guesses?

Pan Fried Udon with Crispy Tofu

Is it any surprise that I am madly in love with Asian food? It doesn’t help that with this pregnancy I crave anything with the word “noodles” in it. I’m not complaining though, I love cooking noodles and I’m even more in love with how filling and nutritious most Asian foods are.

Pan Fried Udon with Crispy Tofu

I’m especially in love with how delicious this dish was, so much so that I of course, had to share. I know, I know, I’m like your new best friend 😉

So here’s what you need:

2 packages udon noodles, cooked according to package
1 package firm tofu
1 tsp cornstarch
1 tsp salt
1 tsp pepper
4 tbs sesame oil
4 tbs soy sauce
4 tbs brown sugar
2 tbs rice wine vinegar
2 tbs mirin
2 tbs minced ginger
3 large garlic cloves, minced
2 tsp red pepper flakes
2 cup mushrooms
2 cups broccoli
1 cup sliced carrots
cilantro leaves to garnish
Asian sprouts to garnish
Sesame seeds to garnish
Heat a frying pan with a few tablespoons of sesame oil. Cube tofu into small squares and sprinkle with salt and pepper. Add to frying pan on high heat. Cook on each side for about 5 minutes or until crispy and browned. Set aside.In the same wok or frying pan, add sesame oil and then add carrots, mushrooms, and broccoli and saute till soft. Add the soy sauce, brown sugar, rice wine vinegar, mirin, salt and pepper, red pepper flakes. Add the noodles and then stir everything together. Finally, add the tofu back into the dish and garnish with sesame seeds, sprouts, and cilantro. Then, stuff your face and enjoy!

Pan Fried Udon with Crispy Tofu 2

And I promise, you will definitely enjoy this dish. There is something about eating udon noodles that makes it so much fun.

In other news, I am now the proud owner of a Breville Juice Fountain Plus Juicer! I am so ridiculously excited to start juicing, my mom got us hooked while we were in Korea and I haven’t been able to get it out of my mind since.

Tonight we decided to test our new baby out and….LOVE. That is all I have to say about our feelings. It was incredibly fast, efficient and super easy to clean. Needless to say, the husband and I were impressed.

juicerIn our juice: carrots, lemons, celery, collard greens, and apples.


Now I can’t stop daydreaming about all of the yummy vegetables I can juice. I know it’s recommended to use a few root vegetables, a watery vegetable, a green, a fruit to add sweetness, and a garnish for extra flavor like lemon, ginger, or parsley and I have a few ideas up my sleeve but I’m always open to suggestions. I just want to have some more fun with my brand new toy 😉

Anyone have favorite juicing recipes to share? And have a great Thursday! I’m off to bed early tonight because I have another pregnancy migraine…WOMP WOMP. Super fun times!