This is paraphrased from the Siam Cuisine cookbook (restaurant in Berkley, CA)
2 teaspoons raw peanuts
2 cloves garlic
2-4 thai chilli peppers
1/2 cup large dried shrimp
1/2 cup green beans cut into bite sized lengths
2 cups shredded green papaya (peed and seed first)
handful of large cherry tomatoes
1 teaspoon palm sugar
8 teaspoons lime juice (I add a little more but do it to taste)
6 teaspoons fish sauce
dry roast the peanuts in a heavy skillet and set aside, pound them into small pieces
put the garlic and chilis in a mortar and pestle or other means of smashing them up together and pound until very small pieces
add the dried shrimp to the garlic and chilis and continue pounding until very small pieces/ paste like
Put the green beans and papaya in a bowl and pound a little to slightly soften and release juices (a wooden spoon is good for this,) add the tomatoes and palm sugar and do the same.)
Stir to dissolve the palm sugar in the juices that have been released.
In a small bowl, combine the garlic/chili/shrimp mixture with the fish sauce and lime juice and mix well. Push the papaya/green beans/ tomatoes to the side of the bowl and mix the garlic/shrimp/chili/ fish sauce/ lime juice mixture with the liquids in the bottom of the bowl. When fully combined, toss with the papaya/ green beans/ tomatoes.
Serve on a bed of lettuce and garnish with the toasted crushed peanuts.