Vegetarian Som Tam (Papaya Salad)

12 Thai Chiles, chopped (prik khi nu)
8 cloves garlic
4 cups unripe papaya, julienned
1 tomato, diced
1 carrot, julienned
1/2 cup roasted peanuts
1 cup long beans, diced

Sauce:
Juice of 2 limes
3 TB tamarind water
3 TB mushroom-flavored soy sauce
3 TB palm sugar
1/2 TB roasted chili powder

In a large mortar or bowl, pound the garlic and chiles into a paste. Add long beans and pound to bruise. Add papaya and carrot and continue to pound lightly. Toss in tomato and peanuts. Mix sauce ingredients together and toss with salad. Eat.

Make sure you use unripe green papaya, otherwise this will really suck. They are next to impossible to find in western markets, but you may be able to locate one at an importer of Asian foods. One large papaya should yield 4 cups.