Prik Nam Pla (พริกน้ำปลา) is an incredible Thai Table Condiment sauce made with chilis, fish sauce and aromatics that we love slathering on everything from spring rolls to seafood and everything in between.
“Prik” translates to chili in Thai. “Nam Pla” translates to Fish Sauce. These two ingredients are the main components of the sauce along with a few aromatics and citrus. Sometimes this sauce is also called Garlic and Chili Sauce or Naam Jim Aahaan Thaleh. You can call it whatever you want, we just call it DELICIOUS.
Why We Love Prik Nam Pla…
This incredible Thai Table Condiment is slightly sour, salty, spicy and sweet and a perfect addicting bite. Prik Nam Pla is a nice balanced sauce. The best part is you can adjust your levels of each ingredient to make it just the way you like it. If you like it spicier, you can add more chilis. To make it savory, you can add more fish sauce. If you like it sourer, you can add more fresh lime juice. Sometimes, if you like it a little sweeter and you can add just a touch more sugar or sugar alternative.
Just a Handful of Ingredients…
Fish sauce
Lime Juice
Thai Bird Chili Peppers (These little bird chilis might be little but they are MIGHTY so use with caution)
Garlic
Sugar (Brown sugar/palm sugar or sugar alternative of choice)
Exchanges and substitutions…
We are sorry to say but there really is not good substitute for fish sauce. If you need this recipe to be gluten-free the Thai Kitchen brand has a gluten-free version of their fish sauce. If you are vegan, we really do not know what to say. Soy sauce will not give you the profile you are looking for.
Now on to the chilis… Thai bird chilis are the chilis of choice for this Prik Nam Pla recipe. However, you can substitute any chilis you desire and add to the level of heat you enjoy. A little sweet is needed to balance the flavor profile. You can do this many different ways. Add a little pinch of brown sugar, palm sugar, coconut sugar or sugar alternative and taste test. You don’t need much but just a little tad to balance the flavor profile.
The Incredible Thai Table Condiment
You are going to want to slather this Prik Nam Pla SAUCE on everything! Have you ever been to Thailand? You will see this incredible Thai Table Condiment on every restaurant table just like you would have salt and pepper in the States or HP Sauce (House of Parliament Sauce) in the UK. Whether you are eating fish, noodles, spring rolls, soup or even your eggs, it is delicious on every savory dish. Might not be so good on pancakes but you get the point.
What do you serve Prik Nam Pla with?
Our family and friends slather this delicious Thai Table Condiment over eggs, in soups and really anything that needs a little zip. Prik Nam Pla is also delicious with anything coming off the grill and rice dishes. However, we are quite partial on putting this sauce over fish and seafood.
We highly recommend this drizzling a few spoonful’s over our Thai Pomelo Crab Salad Avocados, Tropical Thai Swordfish, Thai Firecracker Shrimp Party Appetizer,Thai Grilled Chicken Tenderloins and anything else your little heart desires.
How long will fresh chopped garlic keep in a sauce?
The short answer is not long. You should use any sauce, condiment or dressing within 3 days of chopping the garlic. Do you know why this is important? You see garlic if chopped and at room temperature can grow Clostridium Botulism (YES, botulism) According to the USDA, “Peeled cloves may be submerged in undiluted (full Strength) wine or vinegar and stored in the refrigerator. Adding wine or vinegar to garlic provides an acidic environment (less than pH 4.6) so Clostridium Botulism cannot grow.” However, this recipe has only part lime juice and part fish sauce. Therefore, our suggestion is to be on the safe side. (OK the nurse will now step down off her soap box… LOL) Please keep your Prik Nam Pla refrigerated and consume within 3 days. It best fresh anyways.
Do you like Thai food? If so, what is your favorite recipe? If you are looking for more inspiration, please check out our Thai Recipe Cuisine.
Prik Nam Pla - The Incredible Thai Table Condiment
Ingredients
- 3 cloves Garlic peeled and minced
- 1-2 Thai bird chilis
depending on how hot you like it - 2 tablespoon Lime Juice
- 1 tablespoon Fish sauce
- 1 teaspoon Brown sugar
sugar or palm sugar (or can use sugar substitute) - ⅛ cup Cilantro
chopped - optional - 1 tablespoon garlic chives chopped - optional
Instructions
- Mix your minced garlic, Thai bird chilis, lime juice, fish sauce, sugar or sugar substitute like stevia and cilantro in a bowl. Taste test. Adjust for your desired level of spice by adding more chili, sour by adding more lime, salty by adding more fish sauce and sweet by adding more sugar or sugar alternative.
- Enjoy! Refrigerate leftovers in a sealed container for up to 3 days.
chieko says
I've been making this sauce for a long time and always omit the sugar. I think the lime adds a bit of sweetness and I love the heat. Great sauce to put on anything and so easy to make.
HWC Magazine says
Thank you very much. We are just like you. We love to slather Prik Nam Pla sauce on everything. If you can skip the sugar - it's better for you. Wishing you a super weekend ahead.
Kuvy says
There is vegan fish sauce. So I'm pretty excited to try this! Thanks.
HWC Magazine says
Yes, there are some vegan fish sauces out there now like the Ocean's Halo Vegan and others. Give it a try with a vegan fish sauce and let us know how you like the recipe.
Jake says
This is a must condiment for Thai food. Surpised to see so much Thai content here on your blog. Did you live there?
Ian says
Happy to find this recipe for the condiment
HWC Magazine says
Thanks so much Ian. The boys love to slather Prik Nam Pla on everything, even their morning eggs. Take Care
Barb says
Im so happy I found this recipe on your site. I had no idea what its called, but we had this at every meal while in Phuket.
HWC Magazine says
Hiya Barb! Prik nam pla is fantastic on everything. We even slather it in eggs for breakfast.
Magalie Guillot says
Very authentic taste. Perfect with fish.
HWC Magazine says
Thank you very much Magalie. So glad you enjoyed our recipe. Take Care
Cal says
Followed the guide and it worked perfectly. Tastes like Thailand.
HWC Magazine says
Thanks Cal! We are so happy to hear this. We go through prik nam pla like water at our house as the boys love it. Stay well and take care
Eha Carr says
Bobbi - magician you !! Have just substituted my old recipe with yours ! Actually yours is simpler !! Thank you . . . how can one live without . . . ?
HWC Magazine says
Thank you Eha! Just a few simple ingredients are you are on your way to deliciousness. I can never seem to make enough of prik nam pla or our homemade Garlic Chili oil sauce as the chili head boys just inhale it. I have to make it heavy to medium spiced for the boys but I'm the lightweight and prefer it a little more mild. Stay well and take care
Ken says
Mmmmm just like the sauce in Krungthep mahanakhon amon rattanakosin mahintara ayuthaya mahadilok popnopparat ratchathani burirom udomratchaniwet mahasathan amonpiman avatansathit sakkathattiya visnukamprasit...aka Bangkok.
HWC Magazine says
You Bet! You can find prik nam pla on every street corner in Bangkok and many parts of Thailand. It is really addictive. Our family loves to slather it on everything. Take Care
Raul says
I'm so glad I found this recipe. I did not know what it was called. Happy happy
HWC Magazine says
Thanks so much Raul! It's so easy to put together. Now you can enjoy prik nam pla at home. Stay well and take care
Ken says
This tastes exactly like the flavor from Phuket. Can I substitute the fish sauce with fish paste?
HWC Magazine says
Hi there! This prik nam pla recipe tastes just like the Thai Table condiment that you get in all the restaurants in Phuket. Unfortunately, fish paste is a lot stronger than fish sauce and not recommended as a substitute. Wishing you a super week ahead.
Leslie says
If you make the sauce and add the garlic when you're ready to eat it, would the rest of the sauce keep longer in the refrigerator? Can't wait to try this!
HWC Magazine says
Hi Leslie, yes you could certainly do that. Garlic is just one of those items that you don't want to risk using pre-chopped for longer than 3 days. However, if it saves you time to make up the sauce and add chopped garlic and cilantro just before serving, that is a great option. Stay well and take care
Pam Greer says
This is our favorite condiment! We have no problems finishing it off in 3 days! We love it on everything!
HWC Magazine says
No doubt! We have never had a leftover situation yet. Fabulous on everything from eggs to appetizers and everything in between.