Whisk together the garlic, lime juice, honey, fish sauce and chopped chiles in a medium bowl. Slowly whisk in the peanut oil and chili oil. Set aside.
Cook the beans in a medium saucepan of boiling salted water until crisp-tender, about 5 minutes. Rinse under cold water.
Peel the papaya, cut in half and discard the seeds and inner pulp. Shred the papaya on the largest holes of a box grater and place in a large bowl. Add the tomatoes, cilantro, green onions and green beans.
Pour the dressing over the salad and toss. Sprinkle with the peanuts.
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