This prik nam pla recipe makes real Thai chili fish sauce in just 10 minutes. It’s naturally gluten-free, made the traditional Thai way, and easy to customize with your preferred spice level.
Prik nam pla is a Thai table condiment made with fish sauce, fresh chilies, lime juice, and garlic. It adds a salty, spicy flavor to dishes and is commonly served with plain jasmine rice, stir-fries, and fried eggs.
More about this spicy Thai condiment
Prik means chili, and nam pla means fish sauce in Thai. These two ingredients are what make up the base of this spicy Thai table sauce.
If you’ve ever been to Thailand, you’ve probably seen it on the table at street food stalls and local Thai restaurants, usually with chili flakes, sugar, and chili vinegar.
It’s super easy to make at home, and we always keep a jar in the fridge. You can use it with all kinds of Thai dishes, especially stir-fries. I love it most with fried rice and, of course, pad kra pao!
Ingredient notes and substitutes
Scroll down for the recipe card, or keep reading for ingredient tips and step-by-step instructions to make this Thai chili condiment.
- Fresh chili peppers (4) – Fresh Thai chilies are chopped into thin slices. Fresh chilies are a key ingredient for making this spicy Thai sauce. I always use Thai Jinda chilies. Removing the seeds can tone down the heat if needed!
- White sugar (1/2 tbsp) – Stick with plain white sugar; palm or brown sugar will change the flavor.
- Fish sauce (5 tbsp) – The key ingredient for making Thai fish sauce with chili. It adds saltiness and umami and can be found at most Asian grocery stores or Asian markets. I highly recommend getting a high-quality brand like Megachef.
- Garlic (4 cloves)
- Fresh lime juice (1 tsp) – A little brightens up the sauce with a tangy finish.
How to make nam pla prik
Step 1: Thinly slice the fresh chilies and garlic. The thinner, the better, as they’ll release more flavor into the sauce.
Step 2: In a small bowl, mix the fish sauce, lime juice, sugar, sliced chilies, and garlic. Stir for about 30 seconds until the sugar fully dissolves. Taste and adjust if needed, then serve your prik nam pla sauce with Thai food of your choice.
Frequently asked questions
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How long does prik nam pla last?
Prik nam pla lasts a long time in the fridge if stored in an airtight container. In Thailand, it’s often left out on tables all day, but at home, it’s best to keep it chilled and use it within a few days for the best flavor.
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Does fish sauce go bad?
Fish sauce typically lasts for several years when stored properly in a cool, dark place. However, once opened, it’s best to use it within one to two years for optimal quality.
Authentic Thai sauce recipes
That’s all you need to know to make this easy prik nam pla recipe! Let me know if you love it by leaving a comment and star rating below. Follow me on Facebook, Instagram, and Pinterest.
Prik Nam Pla Recipe (Thai Chili Fish Sauce)
Equipment
- Cutting board and sharp knife
- Small bowl and spoon
Ingredients
- 5 tbsp fish sauce
- 1 tsp lime juice
- 1/2 tbsp white sugar
- 4 chilies, add to taste, see notes
- 4 cloves of garlic, peeled
Instructions
- Thinly slice the fresh chilies and garlic.
- In a small bowl, combine the fish sauce, lime juice, sugar, sliced chilies, and garlic.
- Stir well for about 30 seconds, or until the sugar fully dissolves. Serve immediately or refrigerate in an airtight container.
Notes
- Use the nutrition card in this recipe as a guideline.
- Chilies: If you have a high spice-level, use Jinda chili peppers. You can also use bird's eye chilies, which are even spicier. For a mild sauce, go for milder chilies like Spanish chilies or jalapeños. Removing the seeds can also tone down the heat.
I like this recipe
Thanks Mg!