The one sauce Thai people can’t live without, the one sauce that has the power to improve any and every dish. The one and only…prik nam pla. And you can’t buy it (not in N. America anyway), so you gotta make it!
WRITTEN RECIPE: https://hot-thai-kitchen.com/prik-nam-pla/
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About Pai:
Pailin “Pai” Chongchitnant is the author of the Hot Thai Kitchen cookbook, co-host of a Canadian TV series One World Kitchen on Gusto TV, and creator and host of the YouTube channel Pailin’s Kitchen.
Pai was born and raised in southern Thailand where she spent much of her “playtime” in the kitchen. She traveled to Canada to study Nutritional Sciences at the University of British Columbia, and was later trained as a chef at Le Cordon Bleu culinary school in San Francisco.
After working in both Western and Thai professional kitchens, she decided that her passion really lies in educating and empowering others to cook at home via YouTube videos, her cookbook, and cooking classes. She currently lives in Vancouver, and goes to Thailand every year to visit her family. Visit her at http://hot-thai-kitchen.com
43 Comments
Lee Melissa Rodriguez Helen Miller Sandra
Thank you for sharing this simple but wonderful recipe 🙏
I love to toast some ciabatta bread then add some cooked eggs on the bread with shredded cheese on that and broil it then add the sauce over it after broiled. A great snack to eat.
Here on Guam we have something similar but we use soy sauce and vinegar or lemon/calamansi…then we add regular yellow onion and any kind of pepper
So yummy and tasty 🤤😋
Can i pour this sauce over a fried fish? Is this the one? I’ve had a fried fish (pompano) at a thai restaurant and the sauce they poured onto the fish was soooo good! I wonder if this is the one.
Filipinos will add garlic and vinegar 😂😂
🤤🤤🤤🤤🤤🤤🤤🤤soooooo hungry now😂😂😂😂. I have got to make that for my rice with fried eggs 🤤🤤🤤
How can I do that sauce for my vegan girlfriend?
Being Asian, they have these on tables of shops everwhere, Cambodia, Vietnam, Myanmar, Thailand etc.
The cheap version is with vinegar (heck its free and they gotta make a profit too), but it makes any dish taste much better, we automatically fetch the jar, study it and then the experimenting starts. By the end of the meal, you are are very very satisfied. Great Video.
Can I use it on pizza?
Aside of this sauce is there any other Thai sauce like for seafood etc?
Uncle Roger would be angry that there’s no MSG. Personally I’d make up a lot of this and then just let it just sit in the fridge and steep. Then you can avoid the pieces of chili if you don’t want to eat those pieces but keep the spiciness. As citrus juice goes bad after a while, if you’re making it in bulk don’t add the citrus until you want to use some and only add it to what you remove from your stash to use that day.
I’m a white Australian but my best friends in high school were all Thai so I’m a member of about 3 Thai families because I was friends with all 3 of their sons, Manoo, Anu and Panu, we called them the 3 Noo’s because they were all cousins. The mothers all came together to create a restaurant called Nok’s Kitchen which made the greatest Thai food you’ll ever taste anywhere. One of those Thai mothers called Suphol made the most amazing sweet chili sauce to sell at the local Edmundi markets, to this day I’ve never taste a chili sauce like that again. It was perfection, nothing I’ve tasted comes close. Unfortunately she’s too old now to make it all and sell it.
All of my Thai mothers would be mad at me if I messed up any of the recipes they taught me. Thai is hands down my favorite food on the planet, I ate it homemade every single weekend for about 4 years and learned quite a bit from those amazing ladies. God I miss those days. Thai food always takes me back to the best years of my life. Thank you Suphon, Nok and Surat. And thank you for a great Thai recipe I will definitely try, but forgive me if I throw in a little MSG… sometimes Uncle Roger is right.
I live in Thailand. Prik nam pla is at every local eatery's table, like salt and pepper in the West. I assume most are simply "refreshed" rather than replace when empty or low. My question has always been if fish sauce, a fermented product, is the base, and all other ingredients are simple infusing the sauce, and vise versa, does prik nam pla ever go bad?
Thank God I found this! Had it at a Thai restaurant and been trying to search for it everywhere
Where's the msg?… She's a fake Thai…. 😂😂😂😅
While the elements are very different, this sauce is to Thai food what Pico de Gallo is to Mexican food. Both are prepared fresh. Both improve many foods. Both use lime as a brightener, but the similarity appears to end there.
Let's try this with a fried swai fish, jasmine on the side
My Thai coworker just exchanged some work i did for some shrimp fried rice and sent me home with a container of this. I honestly couldn’t believe how flavorful it is and had to look it up!
Reminds me of tabasco sauce, sounds delicious on some noodles with egg and something else. But also fish sauce is kind of nuts to me. I have bottle of very crappy lee kum kee stuff and some garum and the lee kum kee is better but still not a massive fan. The fermented fish flavor can be off putting. I'm going to try this though and see how it is.
👏🏻🤤😛🇹🇭🐟🧂🫙👍🏻
Nam pla is life. Periodt.
This reminds me of Vietnamese nước mắm ớt especially the diluted and sweetened version u made
We use it everywhere too
❤️❤️🙏
I love this on vanilla ice cream!
เดิมเรียก "น้ำปลาพริก" หรือชื่อเต็ม ๆ คือ "น้ำปลาพริกขี้หนู" หรือถ้าเป็นพริกป่นก็จะเรียกว่า "น้ำปลาพริกป่น" เพิ่งได้ยินคำว่า"พริกน้ำปลา"ในช่วงสี่สิบกว่าปีมานี่เอง แต่คนรุ่นใหม่จะนิยมเรียก พริกน้ำปลากันมากกว่าชื่อเดิม ส่วนน้ำปลาพริกป่นเดี๋ยวนี้กลับเรียกว่า "แจ่ว" ตามอิทธิพลภาษาอีสานที่เข้ามาผสมผสานกับภาษาไทยกลาง
I love this sauce, but the 'heat' in chili's comes from the capsaicin oil in the plant, no amount of soaking these in water will infuse the water with the oil since oil and water don't mix…
This is so comprehensive ❤
On grilled meat and steam.eggs +rice yunmy❤
This sauce on drunken noodles – YUM! I crave it constantly. Thank you for posting this recipe!
the Thai place I go to always gives me this with every dish and I always wondered what it was!
I'm allergic to fish and seafood what could I substitute the fish sauce for? I know it will not taste the same but what can I do…
Aww, how funny and over dramatic the touching eye scene was. I have picked my nose AND itched my A-hole after cutting spicy peppers and, well, you can feel the burn.
Im surprised that its very similar to the dipping sauce we use for our soups… with the only difference is this uses lime juice and we use calamansi juice
Woooooa ❤❤So tasty looking mouth watering. Huge thnx
Can the fish source be replaced for Olive Oil?
Every asian country who have fish sauce they have their own version of this.
life saver
Cut the stem off the chili pod to expose the seeds, roll the chili on your hand or a surface, shake out the seeds.
🎉🎉yum yum. 🎉🎉🎉
we are making thai dinner today,i am making your crispy chicken,fish cakes and this dip 😍thank u so much ❤
Oh my goodness, I make this all the time I didn’t know how to say the name! I called it that fish pico stuff, lol I love this. It’s so good one of my favorite condiments!
That is beautiful! I must try and make that. Looks delicious!