- 3 tablespoons fish sauce
- 3 tablespoons fresh lime juice
- 2 tablespoons sugar
- 2 garlic cloves, coarsely chopped
- 1 to 2 Thai chilies, coarsely chopped
- 1 tablespoon dried salted shrimp (Thai style; available in specialty and gourmet shops)
- 1/2 cup of 1 1/2-inch pieces Chinese long beans (available in Asian and specialty markets)
- 3 small tomatoes, quartered
- 2 tablespoons chopped roasted peanuts, plus more for garnish
- 1 green papaya, peeled, seeded
Combine the fish sauce, lime juice, sugar, garlic, chilies and dried shrimp in the food processor. Add half of the long beans, half of the tomatoes, and 2 tablespoons of peanuts. Pulse until the beans are coarsely chopped. Season this dressing to taste, if necessary.
Using a julienne vegetable peeler, cut the papaya lengthwise into long spaghetti-like strands. Toss the papaya with the dressing in a large bowl to coat. Cover and refrigerate until cold.
Divide the salad among individual serving bowls. Garnish with the remaining long beans, tomatoes, and peanuts.