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Stir together oil, lime juice, dark soy sauce, fish sauce, palm sugar, garlic, Thai bird’s eye chili, and salt in a small bowl to make the dressing.
Soak green papaya and carrot in ice water for 10-15 minutes until they are firmer.
Drain the water and place the shredded papaya and carrots on a plate lined with 2 layers of paper towel to absorb excess water.
You want to have as little water on the papaya and carrot as possible so as to not dilute the dressing.
Add beans to a large mortar and pestle and gently bruises them.
Transfer the papaya and carrot to a large mixing bowl along with bruised beans, moong bean sprouts, peanuts, and cilantro, and toss well.
Pour the dressing over the salad and toss well to coat the vegetables with the dressing.
Check for salt and add more if needed.
Refrigerate the salad for 10-15 minutes before serving.