Chili Sauce / Sambal / Sriracha
A 1-gallon sambal under the wok for stir-fry, a sweet chili for the spring-roll tray, a fermented chili paste with soybean oil for the nam prik pao base. Heat is a personal calibration, and a Thai kitchen carries three or four versions of it at any given moment. Whichever bottle the line reaches for is the one the chef trusts, and the order list should follow that hand, not the SKU count on a sheet.
Chili Paste w/ Soya Bean Oil (Pantai) 24x17.6oz
Pantai24 × 17.6 oz
Chili Paste w/ Soya Bean Oil (Pantai) 4x105.72oz
Pantai4 × 105.72 oz
Chili Sauce (Sambal) 3x1gal
3 × 1 gal
Chili Sauce MED HOT (Shark Brand) 12x25oz
Shark Brand12 × 25 oz
Chili/Garlic Sauce (Sambal) 3x1gal
3 × 1 gal
Fried Chili Paste (DF) 24x8oz
DF24 × 8 oz
Hunan Chili Sauce (XL) 4x1gal
Hunan4 × 1 gal
Shing Kee Sriracha Packets
Shing Kee1ea
Sriracha (HF) 12x28oz
HF12 × 28 oz
Sweet Chili Sauce (Mae Ploy) 12x32 Oz
Mae Ploy1ea
10 of 10 items
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