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.
the papaya, cut in half and discard the seeds and inner pulp. Shred
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.