If using a mandolin, carefully slice the papaya and the carrots into fine julienne strips or alternatively use a knife and put into a large bowl.
Into a large pestle and mortar add the chillies, ginger, lemongrass, garlic and grind to a paste. Zest the lime and add to mortar. Cut the beans into 1 inch pieces and add. Give them a little crush so the get slightly bruised. Add the spring onions, sesame oil, pad Thai sauce, rice vinegar, soy sauce, fish sauce and the juice of the limes.
Add the ingredients from the mortar to the papaya, carrots and cherry tomatoes.
Chop the coriander and add along with the mint leaves. Put into a serving dish and sprinkle over the roasted nuts.
Place cubed chicken on skewers. Griddle the chicken on the barbecue until cooked through and beautifully charred.
Place whole prawns on skewers. Griddle until cooked through.