Thai Cucumber Sauce (Nam Chim Taeng Kwa)

Total Time
Prep 5 mins
Cook 10 mins

A traditional condiment often served with satay and spring rolls.

Ingredients Nutrition


  1. Place vinegar, water, sugar, and salt in saucepan; heat over medium heat, stirring until sugar and salt dissolve.
  2. Bring to a boil and remove from heat.
  3. Allow to cool.
  4. Pour over cucumber, and sprinkle cayenne pepper on top.
  5. Serve.


Most Helpful

We love this side dish! I made two additions (1) to the liquid, add 1 tsp+ of Sambal Oilek (ground fresh chili paste) available in your Asian food section. It gives the cukes and nice kick. (2) one medium RED onion. I slice 2 big cukes and 1 red onion paper thin on a mandolin. They absorb the liquid better and taste phenomenal! You will never want American pickles again.

Pittsburgh68 May 16, 2010

This was so refreshing along with Peanut Chicken Over Rice (#30193), and some leftover 2 days later was still crunchy and much spicier. I added a few very thin-cut slices of sweet onion I had on hand. Reminds me of the Thai restaurant we used have locally. Thanks!

Chef PotPie September 01, 2005

I have been searching for years for this recipe. I added 1/4 of a small red onion, sliced paper thin. I also added one single, seeded, Thai pepper. It was perfect, took me straight back to my favorite Thai restaurant!

Lorena1 August 30, 2004

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