Thai cucumber salad (Tam taeng kwaa) from Pok Pok: Food and Stories from the Streets, Homes, and Roadside Restaurants of Thailand (page 45) by Andy Ricker and J. J. Goode

  • cucumbers
  • garlic
  • palm sugar
  • dried shrimp
  • cherry tomatoes
  • Key limes
  • long beans
  • roasted unsalted peanuts
  • fermented fish sauce
  • dried Thai chiles
  • Thai fish sauce
  • Serves : 2-6

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Dannausc on September 14, 2020

    Quite good.

  • Delys77 on April 22, 2014

    I modified this quite a bit to suit out tastes and what we had on hand. I went with 1 fresh thai chile, no fermented fish sauce or dried shrimp, and I simply bashed it up in a ziplock as my large mortar was being used for another dish. The end result may have been a bit different than the author intended but it still screamed thai and was simply delicious and refreshing. A quick easy side for a complex thai menu.

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Reviews about this recipe

  • Serious Eats

    I was curious how crisp cucumber would pair with the funky, spicy, sour flavors of papaya salad. I loved this salad so much that I ate the entire bowl myself, tiny dried shrimp and all.

    Full review