Green Papaya, Carrot and Bean Salad

1 green papaya, about 1 pound, halved, seeded and peeled
Carrot  1 medium, peeled
Beans  ¼ pound, trimmed and cut into 1-inch lengths
Garlic, two cloves, peeled
3 green Serrano chilies
1 tomato, cut into 8 wedges
1 tbsp. fish sauce
2 tbsp. lime juice
1 tbsp. sugar
1 cup cilantro leaves
2 Kaffirir lime leaves, julienned
½ cup chopped roasted peanuts

• Blanche beans for 1 minute. Drain.
• Julienne the mango with a mandolin on medium blade. Repeat with the carrot.
• With a mortar, pound together the garlic and chilies to form a paste.
• Mix together the fish sauce, lime juice and sugar. Add the garlic/chile paste.
• Toss the beans, papaya and carrot with the dressing.
• Garnish with the tomatoes, cilantro, kaffir leaves, and peanuts.