Som tum

Som tum ส้มตำ is a green papaya salad native to Isaan (the northeast of Thailand). It is traditionally made with unripe papaya shredded into long thin strips: other vegetables like shredded cabbage, sliced tomatoes and string beans (all raw) are frequently added; and fermented crab or fish is added to give it its distinctive flavour. In central Thailand, the fermented crab/fish is dispensed with and chopped peanuts are added instead. However the most important ingredient to the uninitiated foreigner is chili. In central Thailand, it is usual to use 5 to 7 red chilis per portion in som tam, but in Isaan, 12 to 14 chilis is more usual. It is also possible to request som tam phet salop ส้มตำเผ็ดสลบ (lit. "som tum that is so hot you go unconscious") which uses 20 chilis per portion.

http://www.importfood.com/recipes/thaipapayasalad.html