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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.

Close-up of nam prik noom, a Northern Thai roasted chili dip, in a glass cup. Above and underneath the dip are parts of fresh vegetables and pork crackling.

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.

Nam prik noom with fresh vegetables, rice, and pork cracklings.

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.

Top-down view of Thai roasted chili dip in a glass cup, with vegetables and white rice.

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.

Northern Thai chili dip made with green chilies in a glass cup, with white rice, Thai eggplants, carrots, pork cracklings, and more greens.

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.

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.


Overhead view of large green chilies, garlic, shallots, and salt in a glass cup.
  • 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

Top-down view of a grilling pan with roasted large green chilies and shallots.

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.

Hands removing blackened skin of charred green chilies.

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.

Making nam prik noom with a mortar and pestle.

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

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Nam Prik Noom Recipe (Thai Roasted Chili Dip)

Close-up of nam prik noom, a Northern Thai roasted chili dip, in a glass cup. Above and underneath the dip are parts of fresh vegetables and pork crackling.
Pair nam prik noom with fresh vegetables, pork cracklings, rice, or your favorite sides.
Praew
Prep Time 5 minutes
Cook Time 25 minutes
Total Time 30 minutes
Cuisine Thai
Course Dipping sauce
Serving Size 4 people

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.

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