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    Home » Recipes by Category » Condiments

    Published: Jun 2, 2022 · Modified: Dec 27, 2022 by Nart · This post may contain affiliate links.

    Prik Nam Pla | Thai Fish Sauce with Chilies Condiment

    Jump to Recipe Print Recipe

    Prik nam pla or nam pla prik is a Thai condiment made with fish sauce, chopped chilies, and sliced garlic. It’s easy to make and enhances many dishes such as fried rice, garlic pork and pad kaprao.

    Thai nam pla prik in a white bowl

    Why We Love This Condiment

    Prik nam pla is a table condiment that we consume pretty much with every meal without even thinking. If you go to a Thai restaurant or a dtam sang (made to order) vendor, I will say that 99% of the time, you will find a tiny bowl of prik nam pla on your table.

    We love it because it adds that little something you never knew you needed. From fried rice to rice with a side like cabbage stir-fry, basil chicken or chicken panang curry, nam pla prik is sure to help boost the flavor in a dish.

    Ingredients

    Here is a visual overview of some of the ingredients in the recipe. Scroll down to the recipe at the bottom for quantities.

    Chopped Thai chili and garlic and two slices of lime on a white surface

    Ingredient Notes

    Thai chilies: You don't need to use both green and red but mixing the colors will make your prik nam pla look more appealing. And you want to chop them into pieces that are about 3 mm thick.

    Lime slices: These are optional but again, they can help make the condiment look better 🙂

    Thai nam pla prik in a white bowl

    Instructions

    1. Slice the garlic crosswise, about 2 mm thick.
    2. Chop the chilies into pieces that are about 3 mm thick.
    3. Pour the fish sauce into a small bowl.
    4. Add the granulated sugar to the bowl and stir with a spoon until fully dissolved.
    5. Add the garlic, chilies, lime juice, lime slices (if using) and mix a spoon.
    Thai prik nam pla in a white bowl

    Serving and Storage

    You can serve prik nam pla in a small bowl or container with a lid or sauce dish. It will stay good on your dining table for up to 2-3 days and remember to only use a communal spoon with it.

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    📖 Recipe

    Thai nam pla prik in a white bowl

    Prik Nam Pla | Thai Chili Fish Sauce Condiment

    Prik nam pla or nam pla prik is a Thai condiment made mainly with fish sauce, chopped chilies, and sliced garlic. It’s easy to make and enhances many dishes such as fried rice, garlic pork and pad kaprao.
    4.75 from 4 votes
    Print Pin Rate
    Course: Condiments
    Cuisine: Thai
    Prep Time: 10 minutes minutes
    Total Time: 10 minutes minutes
    Servings: 1 small bowl
    Calories: 82kcal
    Author: Nart

    Ingredients

    • 4 cloves garlic
    • 6 Thai chilies 3 red, 3 green
    • 2 slices lime optional
    • 4 tablespoons fish sauce
    • 2 teaspoons granulated sugar
    • 1 tablespoon lime juice

    Instructions

    • Slice the garlic crosswise, about 2 mm thick.
    • Chop the chilies into pieces that are about 3 mm thick.
    • Pour the fish sauce into a small bowl.
    • Add the granulated sugar to the bowl and stir with a spoon until fully dissolved.
    • Add the garlic, chilies, lime juice, lime slices (if using) and mix a spoon.

    Notes

    1. You don't need to use both green and red chilies but mixing the colors will make your prik nam pla look more appealing.
    2. Lime slices are optional but again, they can help make prik nam pla look better.
    3. It's best to use a communal spoon with prik nam pla for hygenic reasons.

    Nutrition

    Calories: 82kcalCarbohydrates: 17gProtein: 5gFat: 1gSaturated Fat: 1gPolyunsaturated Fat: 1gSodium: 5655mgPotassium: 287mgFiber: 1gSugar: 11gVitamin A: 24IUVitamin C: 13mgCalcium: 59mgIron: 1mg
    Tried this recipe?Mention @cookingwithnart or tag #cookingwithnart!
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      Recipe Rating




    1. Fat Oldman says

      May 01, 2023 at 7:34 am

      4 stars
      I just like red thai chilis sliced and soaked in 3 crabs fish sauce for at least a month.
      Make an extra quart for next month.

      Reply
    2. Summer says

      December 19, 2022 at 11:27 am

      5 stars
      Love your recipe. It's so simple but so much flavor. I've already used it twice with Thai Basil Pork and I'm looking forward to using it with other recipes.

      Reply
      • Nart says

        April 08, 2023 at 8:01 pm

        Thank you so much! This one is pretty versatile, isn't? Glad you like it 🙂

        Reply

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