Steam the beans over simmering water until just tender, 3 to 6 minutes or so. Transfer with tongs to a kitchen towel and spread them out so they cool quickly.

Meanwhile, pulse peanuts in a food processor until about half of peanuts are finely ground and remainder are in large pieces (do not grind to a paste).

Stir together soy sauce, chiles and salt in a small bowl.

Heat wok over high heat until smoking. Add oil, swirling to coat wok, then add garlic and stir-fry until garlic begins to turn pale golden, about 5 seconds. Add peanuts and stir-fry until all of mixture is golden, about 30 seconds. Add beans and stir-fry until hot and well coated, about 2 minutes. Remove wok from heat, then stir in soy sauce mixture and shallots, stirring until shallots have wilted. Drizzle in lime juice and season with salt, then transfer to a bowl. Serve warm or at room temperature.