Som Tam : Thai Papaya Salad Ingredients : 2 cups shredded fresh green papaya, use a Pro-Slice Thai peeler or Miracle Knife. 3 medium tomatoes, or use a few more if you can find cherry tomatoes A handful of fresh string beans cut into 1 inch pieces 2 tablespoons dried shrimp 4-6 fresh Thai chiles, remove stems 3-4 cloves garlic 2 tablespoons fish sauce 2 tablespoons palm sugar 2 tablespoons fresh lime juice 2 tablespoons juice of pickled mud fish (optional)   Directions: 1.   l fresh green papaya, rinse the white milk off, pat dry, then shred the whole papaya. 2.   sprinkle with a bit of salt then rinse it off and drain. 3.   Keep 2 cups shredded papaya out, and put the rest in a sealed container for later use. 4.   Slice tomatoes thinly. 5.   In a clay mortar & pestle, coarsely pound the fresh chiles (whole) and garlic. 6.   Add string beans and sliced tomato, and pound it lightly (do not over-crush). 7.   Add dried shrimp, fish sauce, palm sugar and lime juice. Add these items spoon-by-spoon, and taste as you go 8.   If you want to add peanuts, add now and lightly pound (optional). If you want to add pickled mud fish (pla ra), add two tablespoons of juice (optional). 9.   Add shredded papaya and pound together until mixed well. 10.   Serve on a dish with fresh cabbage and string beans on the side.