4long beans (cut into 2-lengths; can substitute string beans, cut in half lengthwise and crosswise)
1medium tomato(cut into small chunks)
Using a vegetable peeler, peel the outer skin of the papaya. If you have a julienne peeler, peel off julienned strips from all around the papaya. If not, cut the papaya in half and scrape out the seeds. Using a mandolin or sharp knife, julienne the papaya. Transfer to a bowl of ice water for 15 minutes to firm up the papaya strips and make them crunchier.
Meanwhile, chop the garlic, bird chilies, and peanuts together on a board until finely minced. Add to a mixing bowl along with the salt, sugar, lime juice, and fish sauce. If you have a mortar and pestle, you can also pound these ingredients together to make the dressing, which is more traditional.
Crush the long bean pieces with the flat side of your knife until bruised (or with the mortar and pestle, if you have that). Add to the bowl with the dressing, along with the tomatoes.
Drain the papaya well and add it to the salad. Toss everything together well, and garnish with more chopped peanuts. Serve.