Recipe by Dancer^
It is a traditional accompaniment to snacks such as spring rolls, or to barbecued foods.
Top Review by wildheart
I used regular sugar, and when it came to the 'Thai jalepenos' I used what we call 'Thai peppers' here in NM. They're little, thin, and short, not like a jalepeno but sure more hot! Anyway, this was excellent.
- 1⁄2 cup rice vinegar
- 5 thangkwa (cucumber)
- 2 tablespoons hom daeng, finely sliced (shallot)
- 1 tablespoon nam som paep (palm sugar)
- 1 tablespoon haeo, finely sliced (water chestnut)
- 1 tablespoon prik chi fa daeng, sliced (red Thai jalapenos)
Directions See How It's Made
- Slice the cucumber in four lengthwise, then slice the pieces to segments about an eighth of an inch thick.
- Slice the tops of the chilies (green ones can be used if red are not available, but Thais like the color contrast), tap out any loose seeds and discard, then slice the chilies across into thin rounds.
- Slice the shallots and water chestnuts.
- Combine and serve. This will keep 2 or 3 weeks in a refrigerator.