Nam Prik Noom Recipe (Thai Roasted Chili Dip)
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Nam prik noom recipe makes a delicious vegan Thai roasted chili dip. It’s easy-to-make with a blend of roasted green chilies, garlic, shallots, and a pinch of salt to create a dipping sauce that’s simply irresistible.
After making this, try some of my other Northern Thai cuisine staples, with nam prik ong and the best chicken khao soi you’ll ever taste.
What is nam prik noom
Nam prik noom is a Thai green chili dip with a blend of roasted green chilies, garlic, and shallots. This vegan-friendly dip originates from Northern Thailand and is often paired with fresh vegetables, sticky rice, and pork cracklings.
Roasted chili dip
Nam prik num is the perfect condiment for any occasion! Slather it over grilled meat, dunk it into those crispy shrimp rolls, combine it with fresh veggies, or pair it with other Thai food.
And making this Thai chili dip is ridiculously easy! Just grab a grilling pan and a mortar and pestle, and you’re good to go.
No mortar? Just give everything a quick spin in your food processor, and you’re done. The texture will be a bit different, but it’ll still be finger-licking good.
We’ll begin by charring the large green chilies, which unlocks their natural sugars and infuses nam prik noom with a subtle, sweet note.
The chilies add a fiery kick, which is perfectly balanced with pungent garlic and shallots, and just the right amount of salt.
Nam prik
Ever heard of nam prik?
It’s the term for all those delicious spicy, zesty chili sauces and dips that give Thai food its spicy kick. Across Thailand, people enjoy these condiments with everything from raw veggies to crispy pork rinds, all sorts of meats, rice, and even omelets.
Chilies, garlic, and shallots are what’s used in most nam priks. Some Thai restaurants even have a whole menu page dedicated to spicy dipping sauces!
Don’t miss out on trying other versions, each one has its own unique flavors and ingredients.
- Nam prik kapi – A chili dip with shrimp paste
- Nam prik pao – Thai chili paste.
- Nam prik ong – Made with ground pork and tomatoes.
Ingredients
Ingredients can be sourced at Asian grocery stores and Asian markets.
The exact measurements are in the recipe card at the end of this post.
- Large green chilies – The chilies used to make nam prik noom are called ‘prik noom’ or ‘prik num’ in Thai. You can ask for them at an Asian grocery store.
- Shallots
- Garlic
- Salt
Note: other recipes for nam prik noom might include palm sugar, fish sauce, lime juice, or herbs like coriander. My recipe is easy to make with just four ingredients, but you’re free to experiment with different ingredients. Thai cooking is all about taste-testing and adjusting as you go.
Cooking instructions
1. Char-grill the ingredients: Heat a grilling pan over low to medium heat. Place the large green chilies on the pan, grilling them for about 10 minutes. Grill the garlic and shallots for approx 5 minutes. Flip occasionally. They should be charred and softened by the end. Don’t worry about the blackened skin; it’s a natural part of the process that adds to the flavor.
Once grilled, remove from heat and let the ingredients cool down for approx 5 minutes.
2. Peel the ingredients: Use your hands to peel off the charred skin of the chilies. Remove the blackened outer layers of the garlic and shallots.
3. Pound: In a granite mortar and pestle, combine garlic, shallots, green chilies, and salt. Serve immediately.
Kitchen tools
- Granite mortar and pestle
- Grilling pan
- Tongs
How to serve
Place your nam prik noom in a bowl at the center of a large serving tray. Arrange the following around it for a complete meal:
- Fresh vegetables: Surround the dip with Thai eggplants, long beans, carrots, cucumbers, lettuce, and spring onions. Feel free to add any of your preferred vegetables.
- Rice: Include jasmine rice or Thai sticky rice, especially if you’re going for that authentic Isan / Northern Thai touch.
- Protein: Add crispy pork rinds, soft-boiled or hard-boiled eggs, and optionally steamed fish mackerel for a protein boost.
- Other pairings: Nam prik noom is great as a dipping sauce for grilled meat, seafood, or tofu. It can simply be combined with your favorite dishes.
How to store
Transfer the dip to an airtight container and store it in your refrigerator. It’s best to use it within a week or two.
Fun fact
When Thai people travel within Thailand, we like to bring back home regional items for our friends and family. Most often we bring back food, we love food! Typical to the boundaries of Thai provinces are the people selling regional items at the side of the road. They do this either in their shop, or sometimes all they have is a table, a chair and an umbrella to protect them from the sun.
This is also the case when we travel to the mountains of the North, to Chiang Mai. We bring back nam prik noom for our friends and family, and then we gather around the table and eat.
How to eat nam prik noom?
Stay true to tradition and pair nam prik noom with an array of fresh vegetables, both raw and steamed. To balance the fiery heat of the large chilies, a serving of steamed rice or sticky rice is added to the palate. Crispy pork rinds, fish, and eggs are also commonly included. This chili dip is often used as a dipping sauce, where many people gather around a single dish.
Can I use a food processor to make nam prik noom?
Traditionally, this green chili dip is made using a mortar and pestle. If you don’t have one, you can roughly pulse the ingredients with a food processor, until you get a rough paste.
More Thai dipping sauces you’ll love
- Tamarind dipping sauce – Tangy, sweet, and spicy.
- Authentic Thai peanut sauce – My grandmother’s recipe makes a delightful creamy, nutty sauce.
- Mookata sauce – A condiment served with Thai BBQ.
- Sweet chili sauce – A delicious version of nam chim kai, easy to make at home.
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Nam Prik Noom Recipe (Thai Roasted Chili Dip)
Ingredients
- 11 large green chilies
- 6 cloves garlic
- 8 shallots I used red Thai shallots
- 1 teaspoon salt
Instructions
- Heat a grilling pan over low to medium heat. Place the large green chilies on the pan, grilling them for about 10 minutes. Grill the garlic and shallots for approx 5 minutes. Flip occasionally. They should be charred and softened by the end. Don’t worry about the blackened skin; it's a natural part of the process that adds to the flavor.
- Once grilled, remove from heat and let the ingredients cool down for approx 5 minutes.
- Use your hands to peel off the charred skin of the chilies. Remove the blackened outer layers of the garlic and shallots.
- In a granite mortar and pestle, combine garlic, shallots, green chilies, and salt. Serve immediately.
Notes
- Use the nutrition card in this recipe as a guideline
- This recipe makes a vegan chili dip.
- Store in your fridge in an airtight container for up to two weeks.
