This recipe appears in:Andy Ricker's Phat Thai (Stir-Fried Rice Noodles With Shrimp, Tofu, and Peanuts)
Reprinted with permission from Pok Pok: Food and Stories from the Streets, Homes, and Roadside Restaurants of Thailand by Andy Ricker with JJ Goode. Copyright 2013. Published by Ten Speed Press, a division of Random House. All rights reserved. Available wherever books are sold.
- 21 grams fresh serrano chiles (about 3), thinly sliced
- 1/2 cup white vinegar, preferably a Thai brand
Combine the ingredients in a bowl or container and stir. Covered, it keeps for 4 to 5 days in the fridge.