Chilies, baby Thai, Green, 0.1 kg Pack

You can use chilies to make hot sauces, pastes, marinades, and dressings. Also, you can use chilies in curries, soups, and sauces to add subtle flavor and heat. Peppers can be dried, ground into a powder, and utilized as a seasoning. Green peppers pair well with green papaya, citrus, cabbage, carrots, sweet potatoes, fish sauce, vinegar, garlic, onion, herbs, and spices such as ginger, curry leaves, turmeric, cardamom, Thai basil and coriander, coconut, and meats such as lamb, chicken, beef, and seafood.

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

Spicy Thai Noodles

Ingredients:

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)

Instructions:

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!