Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   3                    garlic cloves -- pureed
   2      tablespoons   palm sugar or dark brown sugar
     1/4  cup           fish sauce
     1/4  cup           fresh lime juice
   3                    serrano chiles -- or more to taste,
                        stems removed -- sliced thin with
                        -- seeds
   1      tablespoon    chopped kaffir lime leaves
                        (or 1 tsp grated lime zest)
     1/2  cup           dried shrimp
     1/2  cup           roasted -- unsalted peanuts
   1      pound         Chinese long beans -- ends trimmed
                        (or regular green beans [but not tied
                        into knots])
   2                    tomatoes -- peeled, seeded,
                        and diced
   1      small         zucchini -- grated with skin

Preparation:

For the dressing, mix garlic, palm or brown sugar, fish sauce, lime juice, chiles, and lime leaves in a bowl. Roughly chop shrimp and peanuts by hand or in a food processor and add to garlic mixture. (The dressing can be made in advance and stored up to 3 days in the refrigerator.) Blanch beans in a large pot of boiling, salted water until barely tender, about 1 minute. Immediately refresh in a bowl of iced water. Tie each bean in a series of knots, 1-inch apart. Then cut between knots, so each piece has a knot in its center. Combine beans with tomatoes and zucchini in a large bowl and toss with dressing.