Chilies, baby Thai, Red, 0.1 kg Pack

  • It's smaller than the ordinary chili, but when you eat it, you'll find that half of it is enough. Fiery, crunchy red skin, encasing a central cavity filled with a few creams colored seeds. It's hot and favorable. The minute you add to your food, you'll get a whole new irreplaceable taste.

  • Red Thai chiles are best suited for both raw and cooked applications such as sauteing, stir-frying and boiling. The fresh peppers can be sliced and tossed into salads, or blended into pastes, sauces, and dips. Red Thai chile peppers pair well with coconut milk, lime juice, garlic, onions, shallots, peanuts, herbs such as cilantro, mint, and Thai basil, bell peppers, eggplant, potatoes, and meats such as fish, poultry, and beef.

  • The fresh peppers will keep up to two weeks when stored whole and unwashed in the crisper drawer of the refrigerator.

  • Spicy Thai Noodles


    1/2 pound spaghetti
    1 tablespoon vegetable oil
    2 garlic cloves
    1 shallot
    2 Thai chili pepper
    2 tablespoon dark soy sauce
    1 tablespoon pure honey
    1 teaspoon sesame oil
    1 teaspoon Thai fish sauce
    1 teaspoon vinegar
    1/2 large size red bell pepper, (cut into thin slices or julienne)
    1/2 large size green bell pepper
    1 carrot, (julienned)


    1. Cook the spaghetti noodles according to the packaging. Set aside.
    2. In a large mortar and pestle, pound the garlic, shallots, and chilies until there are no more big chunks.
    3. In a small bowl, mix dark soy sauce, fish sauce, sesame oil, honey, and vinegar until well combined. Set aside.
    4. Heat the vegetable oil in a large skillet over medium-high heat, and stir in the garlic, shallots, and chilies mixture. Keep stirring to prevent burning for about 5-10 seconds.
    5. Stir in the bell peppers and carrots. Cook and stir frequently for about 2-3 minutes or until tender. Stir in the spaghetti, keep stirring for about 10 seconds and add the stir fry sauce.
    6. Cook and keep stirring all the ingredients frequently until the noodle is coated with the sauce for about 3-4 minutes. Adjust seasoning with salt and pepper.
    7. Serve immediately. Enjoy!