Contributed to the echo by: Stephen Ceideburg Originally from: "Discover Thai Cooking".Pierre Chaslin, Piyatep Canungmai, Luca Invernizzi Tettoni, Times Editions, Singapore, 1987 Sauce: To make the sauce, bring to a boil the vinegar, water sugar, salt and chili. Let it cool. Pound the peanuts and add to the cooled mixture. Lastly, add the cucumber.
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|Serving Size: 1 Serving (74g)|
|Recipe Makes: 4 Servings|
|Calories from Fat: 64 (27%)|
|Amt Per Serving||% DV|
|Total Fat 7.1g||9 %|
|Saturated Fat 1g||5 %|
|Monounsaturated Fat 3.5g|
|Polyunsanturated Fat 2.2g|
|Cholesterol 0mg||0 %|
|Sodium 117.2mg||4 %|
|Potassium 165.5mg||4 %|
|Total Carbohydrate 41.8g||12 %|
|Dietary Fiber 1.6g||6 %|
|Sugars, other 40.3g|
|Protein 3.6g||5 %|
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Calories per serving: 234
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