In a frying pan, cook the green beans for about 5 minutes. Remove from heat.
Add the shallots to the pan and cook for about 25 minutes until browned and crispy. Set aside.
In a bowl, mix the lime juice, fish sauce or aminos, honey, and garlic. Stir to combine.
Cut the papaya in half and lay it flat on the cut side. Peel the papaya, then use a julienne peeler or julienne attachment for a mandoline to cut the papaya into very thin strips.
Put all the papaya into a bowl and add the lime juice mixture.
Add in the cooled green beans, tomatoes, red pepper, the thai chili if using, and the green onions. Stir to combine and season with salt as needed.
Serve and top with the crispy shallots and the peanuts.