It’s probably not an authentic Thai condiment, but most of the Thai restaurants I’ve been to offer a terrific sauce with the crab rangoon (which I know isn’t authentic). It’s a really thin sauce, pale orange w/ a few flecks of red pepper.
It’s pretty obvious that some kind of vinegar is an ingredient, along with sugar and the pepper. What else? What proportions?
Thanks!
There was a sauce base I used from one of my Thai cookbooks that sounds similar. It was sugar and white vinegar in equal parts, with a pinch of salt. This keeps indefinitely, and you can add hot sauce (Sriracha), chopped peanuts, cilantro, etc. It was usually offered with the barbecued chicken.
You can buy this in most any decent Asian market. Much easier than making it. I forget the usual name, but it will have Chili in the title and usually a picture of some kind of chicken on the outside. I’ll have a look in our cupboard when I get home. It’s in a clear 750 ml or so bottle, so it shouldn’t be hard to find. Goes great on fried chicken, btw.
I forgot to mention in my post that you heat the vinegar and sugar until the sugar is dissolved. Then cool and add whatever flavorings you want.