1/3 cup rice vinegar
2 tbsps sugar
2 tbsps fresh lime juice
1 1/2 tsps Thai Kitchen® Premium Fish Sauce
2 halved lengthwise Thai Kitchen® Thai Bird Eye Chilies
4 peeled, seeded and thinly sliced cucumbers
1/2 cup red bell pepper
1/2 cup red onion
1 tbsp chopped fresh cilantro
BRING vinegar, sugar, fish sauce, lime juice and chilies to simmer in medium saucepan on medium heat, stirring until sugar is dissolved. Set aside to cool.
ADD cucumbers, red onion, bell pepper and cilantro; toss well. Let stand 20 minutes to marinate.
SERVE at room temperature. Or, cover and refrigerate to serve chilled.