Peel the green papaya, cut it in half, and scoop out any seeds. Using a box grater (large holes), julienne peeler, or mandoline, shred the papaya into long thin strands. You should have about 4 cups of shredded papaya.

Toss the shredded papaya with a pinch of salt in a large bowl and let it sit for 5–10 minutes to draw out excess moisture. Rinse under cold water and pat thoroughly dry with paper towels. Set aside.

Make the dressing: In a small bowl, whisk together the lime juice, fish sauce, palm sugar, and tamarind paste (if using) until the sugar is fully dissolved. Taste and adjust — it should be balanced between sour, salty, and sweet with a hint of heat from the chilis added in the next step.

If using a mortar and pestle: Add the garlic and bird's eye chilis to the mortar and pound into a rough paste. Add the long beans and lightly bruise them. Add the dried shrimp (if using) and pound briefly. Add the papaya strands and cherry tomatoes, and gently pound and toss to lightly bruise the tomatoes and mix everything together. Pour in the dressing and toss well.

If using the bowl method: Combine the dried papaya strands, garlic, sliced chilis, long beans, dried shrimp (if using), and cherry tomatoes in a large mixing bowl. Pour the dressing over the top and toss everything together thoroughly, pressing lightly with the back of a spoon to lightly bruise the tomatoes.

Taste and adjust seasoning one more time. The salad should taste bright, tangy, slightly sweet, salty, and spicy. Add more lime for sourness, fish sauce for saltiness, or sugar to balance.

Transfer to a serving plate or bowl. Top with crushed roasted peanuts and fresh cilantro. Serve immediately alongside sticky rice, grilled proteins, or as a standalone light meal.