Ingredients:
- 5 thangkwa (cucumber)
- 2 tbsp hom daeng, finely sliced (shallot)
- 1 tbsp nam som paep (palm sugar)
- 1 tbsp haeo, finely sliced (water chestnut)
- 1 tbsp prik chi fa daeng, sliced (red thai jalapenos)
Directions:
- 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.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 2.96 Kcal (12 kJ) | ||
| Calories from fat | 0 Kcal | ||
| % Daily Value* | |||
| Total Fat | 0g | 0% | |
|---|---|---|---|
| Sodium | 1.18mg | 0% | |
| Total Carbs | 0.59g | 0% | |
| Amount Per 100 g | |||
| Calories | 5 Kcal (21 kJ) | ||
| Calories from fat | 0 Kcal | ||
| % Daily Value* | |||
| Total Fat | 0g | 0% | |
|---|---|---|---|
| Sodium | 2mg | 0% | |
| Total Carbs | 1g | 0% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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