In a mortar combine peanuts, garlic, minced chilli, salt and Splenda® Granulated No Calorie Sweetener bash with a pestle until you have a paste and then combine with fish sauce, Tamarind sauce if using and lime juice. Set aside.
For the salad!
Peel and cut green papaya on a mandoline in thin, long strips or use a vegetable grater. (Discard membranes and seeds) Cut raw green beans and cherry tomatoes in half. Mix papaya, bean and cherry tomatoes, add the dressing and toss the salad gently until evenly coated. Set aside for the flavours to meld for 30 minutes. At the end of 30 minutes the mixture should be quite wet.
Serves garnished with slightly crushed roasted peanuts, cilantro and limes wedges.
The dressing could be made using a sugar substitute of choice.