Thai Cucumber Sauce (Nam Chim Taeng Kwa)

Submitted by PalatablePastime

"A traditional condiment often served with satay and spring rolls."

 

• Ready In: 15mins
• Ingredients: 6
• Yields: 1 1/4 cups

ingredients

• 1⁄2 cup rice vinegar
• 1⁄4 cup water
• 1⁄2 cup sugar
• 1 teaspoon salt
• 1 cup cucumber, peeled,seeded,and thinly sliced
• 3⁄4 teaspoon cayenne pepper

directions

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.

Reviews

[Pittsburgh68]

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.

 

[Chef PotPie]

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!

 

[Lorena1]

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!