Chilli Hot Thai Bird's Eye
Botanical Name: Capsicum annuum
Availability: In stock
This small chilli is one of the spiciest and is used extensively in Thai and Indian cooking. Compact plants with attractive upright clusters of hot, intensely flavoured slender fruits about 7.5cm (3”) long. Perfect flavour for authentic Asian soups, sauces, stir-fries, salads and curries.
How To Grow
In fertile well drained garden soil or pots. 5mm (¼”) deep, sow thinly and keep moist. Pick regularly to encourage further fruit growth. Harvest: As required, 12-14 weeks from sowing.
When To Plant
Our Seed Guarantee
If you are not completely satisfied with these seeds Mr. Fothergill's will gladly replace them for free. Performance subject to growing conditions.
Spicy Soba Noodles with Chicken & Vegetables
- 1/3 cup chicken stock
- 1 tbsp oyster sauce
- 1 tsp corn flour
- 1/4 tsp sesame oil
- 250g soba noodles
- 1 tbsp vegetable oil
- 250g chicken breasts, thinly sliced
- 50g shiitake mushrooms, stemmed and quartered
- 2cloves garlic, minced
- 1 tsp minced fresh ginger
- 2 baby pak choy, halved and sliced lengthwise
- ½ red capsicum thinly sliced
- ½ yellow capsicum, thinly sliced
- 1 Thai chilli, thinly sliced
- 100g green beans sliced
- Combine stock, oyster sauce, cornstarch and sesame oil in a bowl and set aside.
- Cook soba noodles according to package directions. Drain and set aside.
- In large nonstick skillet or wok, heat 1 tsp of oil over medium-high heat. Cook chicken untill lightly golden, about 3 minutes. Transfer to plate.
- Add remaining oil, beans, mushrooms, garlic, chilli and ginger to pan; cook, stirring, until fragrant, about 1 minute. Add capsicum and bok choy. Cook until tender but crisp, about 4 minutes.
- Add sauce mix , noodles and chicken to pan; cook, stirring to coat with sauce, for 1 minute.