Palm sugar dressing
1.Combine the water, vinegar, sugar, salt and halved chilli in small saucepan; bring to the boil. Reduce heat; simmer, uncovered, 5 minutes. Strain into small jug; discard solids. Cool 10 minutes.
2.Meanwhile, peel papaya. Quarter lengthways, discard seeds. Grate papaya coarsely.
3.Place papaya in medium bowl with vinegar mixture; stand, covered, 1 hour.
4.Boil, steam or microwave peas until just tender; drain. Place noodles in medium heatproof bowl, cover with boiling water; stand until just tender, drain. Rinse under cold water; drain. Using kitchen scissors, cut noodles into random lengths.
5.To make palm sugar dressing, combine ingredients in screw-top jar; shake well.
6.Place drained papaya, peas and noodles in medium bowl with pineapple, onion, mint and dressing; toss gently.
7.Divide salad between serving bowls; top with sliced chilli.
Green (unripe) papayas are readily available in various sizes at many greengrocers, Asian food shops and markets. Select one that is very hard and slightly shiny, which indicates it’s fresh but not too unripe to grate or chop.Note