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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
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:
