chile-vinegar sauce

Chile-Vinegar Sauce (Nam-som – Thailand)

Serve with stir-fried noodle dishes such as Pad Thai.

1/2 cup rice vinegar
2 to 3 tablespoons granulated sugar
1/2 mild chile (such as Cubanelle, Hungarian
    wax or banana chile), sliced into rings

Put the vinegar in a small bowl and stir in the sugar until it is completely dissolved. Add the chile rings. Serve with a small spoon so guests can spoon a little onto their noodles.

Stored in a sealed container in the refrigerator; this will keep 4 to 5 days.

Makes about 1/2 cup sauce.