1/3 cup rice vinegar
2 tablespoons sugar
2 tablespoons fresh lime juice
1 1/2 teaspoons Thai Kitchen® Premium Fish Sauce
2 pieces Thai Kitchen® Thai Bird Eye Chilies, halved lengthwise
4 cucumbers, peeled, seeded and thinly sliced
1/2 cup thinly sliced red bell pepper
1/2 cup thinly sliced red onion
1 tablespoon 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.