half sm cucumber sliced and quartered.
Palm Sugar (up to 2 tbsps) again optional I don’t use but depends on personal preference.
Getting all membrane off and remember to pull out the plastic quill.
Slice squid into 3/4 to inch slices.
Heat a small amount of water in a pan and add squid, cook until opaque less than a minute, Drain on kitchen paper and combine with other ingredients.
Again TASTE and check the seasoning. You cannot taste too much.
I just love Thai food one because of the taste and also because of the ease of preparation. It takes longer to chop ingredients than to cook the dish the majority of the time.
And as long as you remember to TASTE, taste and adjust seasoning to your personal taste and as you know by now I love chillies, fish sauce, coriander and mint in abundance.
Oh and serve with Sticky/ Steamed Rice or noodles.