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Use a sharp knife, then cut cucumbers into long thin julienne slivers. *See the section above on how to cut the cucumbers for the salad.
Lightly pound the garlic and chilis in a large mortar and pestle. Don’t make a paste.
Add the sauces: fish sauce, sugar, lime juice, tamarind, and Pla Ra sauce. Mix the sauces well until the sugar is mostly dissolved.
Add the sliced tomatoes and green beans. Firmly pound together, and avoid splashing the sauce too much.
Add the cucumber and dried shrimp, then pound for a minute or so until the salads look bruised but not too crushed. The cucumber juices will marinate beautifully with the sauces at this point.
Add the crushed peanuts (optional). Let the salad sit to marinade for 2-3 minutes while you prepare a plate with garnish to serve in.
Serve with sticky rice, vermicelli rice noodles, or jasmine rice, or serve as a stand-alone salad. The rice and noodles will help absorb some of the spicinesses of the salad.