Peel the green papaya and cut it in half lengthwise. Scoop out and discard the seeds. Using a julienne peeler, box grater, or mandoline, shred the papaya into long, thin strips.

Toss the shredded papaya with a pinch of salt in a colander and let it sit for 10 minutes. Squeeze out any excess moisture with your hands. This prevents a watery dressing and intensifies the papaya's flavor.

In a small bowl (or mortar), combine the minced garlic and sliced bird's eye chillies. If using a mortar, pound them together into a rough paste.

Add the fish sauce, fresh lime juice, and palm sugar. Stir or pound until the palm sugar is fully dissolved. Add the tamarind paste if using. Taste and adjust: add more lime for brightness, more fish sauce for depth, or more palm sugar to balance the heat. The dressing should be a bold combination of salty, sour, sweet, and spicy.

In a large mixing bowl, combine the shredded papaya, halved cherry tomatoes, green beans, and green onions.

Pour the dressing over the salad and toss well to coat every strand of papaya. If you have a mortar large enough, you can lightly pound the whole salad together — this is the traditional method and creates a more intensely flavored result.

Transfer to a serving plate or bowl. Top with the crushed roasted peanuts, dried shrimp (if using), and fresh cilantro leaves. Serve immediately with lime wedges on the side.