Nam Pla Prik

Fish sauce 1-2 tablespoons
Lime juice 2-4 teaspoons
Bird’s-eye chili, sliced or crushed (depending on how you want to eat them) 1-10 pods

The amount of chili used depends on the size of the chili and how spicy you like it. The one sold in Thailand is small, about 1” long with 1/4” in diameter or smaller (That’s the killer chili, so be careful.) The type they sell here is about 1 1/2”- 3” long with 3/8” in diameter.

You just mix them all together. Yield is between 2 tablespoons to 1/4 cup.

Nam Pla Phrik is the most common “Nam Jim”. you can add this to an omelette, stir fried meat with holy basil (Pad Ka Praw), stir fried meat with onion and chili (Pad Phrik), Pad See Ew, Drunken Noodles (Pad Kee Mao), Fried fish, stir-fried dishes, and many, many more.

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