Prik Nam Pla

Meet the Thai condiment that transforms everything it touches—”Prik Nam Pla” or “Nam Pla Prik”. Just a drizzle over eggs, fish, or plain steamed veggies brings a bold, savory kick that wakes up your plate. This simple mix of fish sauce, chilies, lime, and garlic is the secret weapon every kitchen needs.

Nam Pla Prik Ingredients

Fish Sauce – The salty, savory base of the condiment; choose a high-quality Thai fish sauce for the best flavor. It may smell strong on its own but you won’t smell it much at all on food.

Thai Chilies (Bird’s Eye Chilies) – These small but mighty peppers bring the signature heat; adjust the quantity to your spice tolerance.

Lime Juice – Adds brightness and balances the saltiness with acidity. Squeeze the fresh lime juice chopped chilies, garlic, and shallots even before adding fish sauce to prevent chilies seeds from turning dark.

Garlic – Slice them up to add a pungent depth and extra aroma.

Shallots – Thinly sliced shallots bring a subtle sweetness and mild crunch.

Sugar (optional) – Just a pinch helps round out the flavor and soften the sharp edges.

How to Make Thai Chili Fish Sauce Condiment

Slice the chilies, shallots, and garlic :Slice 4–6 Thai bird’s eye chilies as well as garlic and shallots.

Mix the base ingredients : In a small bowl, squeeze fresh lime juice over the base ingredients.

Add fish sauce and sugar to balance flavor : The smell of fish sauce can make this condiment quite intense so adding a little bit of sugar will balance things out.

Taste and store : Adjust seasoning if needed, then store in an airtight container in the fridge to keep it fresh. Trust me you need the container to be airtight because if it spills in the fridge, your family won’t be nearby the fridge for a while. Don’t ask me how I know this 😀

How to Use Prik Nam Pla

Use this condiment sparingly as a little can go along way. It enhances almost every Thai dishes when served with rice include the following recipes.

• Easy Shrimp Fried Rice
• Thai Stuffed Omelette (Kai Yat Sai)
• Pineapple Fired Rice
• Thai Style Steamed Eggs (Kai Toon)
• Hor Mok Pla (Thai Steamed Fish Curry)

Prik Nam Pla

Mary Thatcher

Meet the Thai condiment that transforms everything it touches—"Prik Nam Pla" or "Nam Pla Prik". Just a drizzle over eggs, fish, or plain steamed veggies brings a bold, savory kick that wakes up your plate. This simple mix of fish sauce, chilies, lime, and garlic is the secret weapon every kitchen needs.

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Prep Time 4 minutes mins

Cook Time 1 minute min

Total Time 5 minutes mins

Course condiment

Cuisine thai

Servings 6 servings or (2/3 cup)

Equipment

• 1 small mason jar or bowl

Ingredients

  

1x2x3x

• 4 Thai chilies (minced or sliced)
• 1 1/2 tbsp minced garlic (2-3 cloves)
• 1-2 shallots
• 1 tbsp fesh lime juice
• 8 tbsp fish sauce
• 1 tsp sugar

Instructions

 

• Slice the chilies, shallots, and garlic.
• Mix the base ingredients : In a small bowl, squeeze fresh lime juice over the base ingredients. This will help to prevent chili seeds turning black too soon.
• Add fish sauce and sugar to balance flavor : The smell of fish sauce can make this condiment quite intense so adding a little bit of sugar will balance things out.
• Taste and store : Adjust seasoning as needed. Serve on the side with food that is served with rice and enjoy!

Notes

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Keyword nam pla prik, prik nam pla, thai chili fish sauce

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