Instructions: In a large bowl, combine the vinegar, sugar, hot red-pepper flakes, and salt. Stir until the sugar is dissolved. Set aside.

Score the cucumbers with a fork and then cut them into 1/4-inch slices. Stack the slices and cut into quarters. Add the cucumbers and chopped red onions to the bowl of salad dressing and toss well. Cover and refrigerate for 1 to 4 hours, stirring occasionally.

Just before serving, add the chopped peanuts. Toss the salad once more and serve in small individual bowls.

This recipe yields 10 to 12 servings.

Comments: Thai cuisine features many of these simple, sparkling little salads. They are great palate teasers.

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