To Make Dressing: In a pot combine sugar and water and cook until sugar has just dissolved. Add remaining ingredients to sugar syrup and mix well.
To Make Salad:Preheat oven to 400°F and place a baking sheet in oven to heat. Season tenderloin with kosher salt and pepper.
Using a large skillet over medium-high heat, sear beef on all sides, 3 minutes each side.
Remove beef from skillet, place on preheated baking sheet and roast, 15 minutes, until rare.
Remove from oven and let rest for 10 minutes before slicing into very thin pieces.
Place glass noodles in a bowl, and pour enough boiling water over to fully immerse. Let noodles soak for 5 minutes, stirring gently to separate and loosen. Strain.
Toss noodles with carrot, papaya, cucumber, mango, Thai basil, mint, cilantro, sprouts and 1 cup Thai dressing.
Heap noodles onto a serving platter. Arrange tenderloin slices over top and drizzle entire dish with remaining dressing and garnish with peanuts.
451 calories, 17.7 g protein, 11.9 g fat, 68.9 g carbs, 5.4 g dietary fibre.