Prik Nam Pla Recipe (Thai Chili Fish Sauce)
As an Amazon Associate, I earn from qualifying purchases. Read the full disclosure here .
This traditional prik nam pla recipe is a staple in Thai cuisine. It’s an easy Thai chili fish sauce that comes together in just 10 minutes, a simple condiment that makes Thai dishes taste much better.
What is prik nam pla?
Prik nam pla is a Thai table condiment and flavor enhancer made with fish sauce, fresh chilies, lime juice, sugar, and garlic. It tastes salty, spicy, and tangy, and is used to boost the flavor of Thai dishes like plain jasmine rice, stir-fries, and noodles.
In Thai, prik (พริก) means chili, and nam pla (น้ำปลา) means fish sauce.
In Thailand, you’ll find prik nam pla at almost every Thai restaurant and street food stall. It’s not something you order.
Much like salt and pepper on the table in Western restaurants, it’s offered alongside prik nam som (chili vinegar), sugar, and chili flakes so everyone can adjust their food to taste.
Learn Thai cooking step by step
My cookbook is a combination of authentic Thai recipes and Western dishes cooked with Thai flavors and ingredients. It’s a great starting point if you’re new to Thai cooking or want to cook it more often.
Ingredient notes & substitutes
You can find everything at Asian grocery stores or markets. See the recipe card for the exact measurements.
- Fresh chili peppers: Use Thai jinda or bird’s eye chilies, chopped into small pieces. If you want it milder for kids, remove the seeds.
- White sugar: Plain white sugar works best. Palm or brown sugar will change the flavor.
- Fish sauce: This is the salty, umami base of the sauce. Use a good-quality fish sauce if you can. I personally like Megachef.
- Garlic: Adds sharpness and depth. Slice it thin rather than mincing.
- Fresh lime juice: Adds a tart touch and keeps the sauce from tasting flat.
How to make Thai chili fish sauce
- Prep the aromatics. Thinly slice the chilies and garlic. The thinner they are, the more flavor they release.
- Mix the sauce. In a small bowl, combine fish sauce, lime juice, sugar, sliced chilies, and garlic. Stir for about 30 seconds until the sugar fully dissolves.
- Taste and adjust. Adjust saltiness, acidity, or heat to your liking, then serve it in a small dipping bowl with your favorite Thai food.
How to use nam pla prik
Serve it at the table alongside other sauces so everyone can adjust the flavor to their taste. Add a little, taste, and add more if you like. There’s no right amount.
It’s especially good with:
What makes it work with so many dishes is how it lifts the food. The lime brightens, the fish sauce adds saltiness, and the chilies bring spice.
How to store
Store prik nam pla in the fridge in a small jar or an airtight container. It lasts about 3–5 days, and while it’s safe longer, the flavor is best while it’s fresh, bright, and punchy.
More Thai sauce recipes to try
Prik Nam Pla Recipe (Thai Chili Fish Sauce)
Equipment
- Measuring spoons
- Cutting board & knife
- Small bowl & spoon
Ingredients
- 5 tbsp fish sauce
- 1 tsp fresh lime juice
- ½ tbsp white sugar
- 4 chilies, adjust to taste
- 4 cloves of garlic
Instructions
- Prep ingredients: Thinly slice the fresh chilies and garlic.
- Mix sauce: In a small bowl, combine fish sauce, lime juice, sugar, sliced chilies, and garlic.
- Stir well: Mix until the sugar fully dissolves, about 30 seconds.
- Taste and adjust: Add more chili, lime, or sugar if needed.
- Serve: Use as a table condiment with Thai dishes.
Video
@hungryinthailand.com How to make prik nam pla, a spicy Thai dipping sauce! 🌶️ #thaifood #spicyfood #spicysauce #recipes
♬ MUSIK FYP - Remix - Dj unodhowhow & Jungle dutch
Notes
- Use the nutrition card in this recipe as a guideline.
- If you like a high level of spiciness, use Jinda chili peppers. You can also opt for bird's eye chilies, which are even hotter. For a milder sauce, choose milder chilies like Spanish chilies or jalapeños. Removing the seeds can also reduce the heat.
I like this recipe
Thanks Mg!