Peel the skin from the green papaya. Cut the papaya in half lengthwise. Use a metal spoon to scrape out the seeds and discard them. Julienne each half of the papaya with a julienne peeler.

Trim off the tips of the long green beans, then slice them into 3-inch pieces.

Cut the cherry tomatoes in half lengthwise.

Chop off the top and the root end part of the carrot. Peel off and discard the skin. Cut the carrot in half—crosswise, then slice those in half again—lengthwise. Julienne the carrot.

Remove the skin from the garlic cloves.

Air-fry peanuts at 350°F for 5 minutes, then crush them roughly.

Chop off and discard the red jalapeño stem. Slice it diagonally.

Roughly chop the cilantro.

Pound the aromatics, red jalapeño, and chili: In a large mixing bowl, add the 4 peeled garlic cloves, 0.5 oz red jalapeño, 1 bird’s eye chili, and 2 tbsp sugar. Crush them finely until they reach the consistency of a paste.

Combine tomatoes and green beans: Continue by adding 4 oz cherry tomatoes and 4 oz long green beans into the bowl. Crush the tomatoes and green beans until slightly bruised.

Incorporate other ingredients: Add 12 oz julienned green papaya, 2 oz julienned carrot, 1/4 cup of chopped cilantro, 1 fl oz lime juice, and 2 tsp Thai fish sauce. Gently crush and toss until all the ingredients are well mixed.

Garnish and serve: Transfer your desired portion onto a platter and sprinkle on the crushed peanuts. Enjoy.