From Real Thai by Nancy McDermott. It is often served with satay but also is a great accompaniment for dishes like the Thai Basil Chicken. The small "pickling" cucumbers are the best to use. Combine the vinegar, water, sugar and salt in a small saucepan over medium heat. Bring to a gentle boil stirring to dissolve sugar and salt. Remove from heat and cool to room temperature. Just before serving time, peel the cucumbers. (Make cuts or "score" the cucumber length-wise all around if you want to make this look a little more decorative.) Slice as you normally would slice cucumbers for a salad. Combine the cucumber slices with the vinegar dressing, shallots, and chiles in a serving bowl. Sprinkle with the peanuts and garnish with the cilantro leaves. Dale Hitchcock <dhitchco@oash.ssw.dhhs.gov> CHILE-HEADS ARCHIVES From the Chile-Heads recipe list. Downloaded from Glens MM Recipe Archive, G Internet.
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