Rice vinegar is great for adding a subtle acidity to any Thai dish - whether it's pad thai, stir-fries, or satays. The taste is less acidic than European vinegars, so it adds a light kick.
Water 58%, 42% Jasmine rice vinegar (water 90%, rice vinegar 10% )
Energy 2.5kj / 3kcal, Fat 0 g of which saturates, Carbohydrates 0.3 g (0 g of which sugars), Protein 0.4 g, Salt less than 1g
Storage in a cool, dry place. Once opened use within 3 weeks.