Nam pla prik is no secret to Thai dining; Thais use it the way Australians use salt and pepper. This liquid of chilli and garlic-infused fish sauce is delicious over warm steamed jasmine rice or just about any Thai food you are about to savour. The fresh layer of fish sauce enhances the food and adds another dimension to each mouthful, heightening the experience on your palate. Any time you are dining at a Thai restaurant, you may ask for nam pla prik the same way that you would ask for salt and pepper.
Phrik Nam Pla - Thai Hot Sauce
- ¼ cup fish sauce
- 2 - 3 chillies, sliced
- 2 cloves garlic, sliced
- ½ teaspoon sugar
- ½ teaspoon lime juice, optional
- Stir fish sauce, chillies, garlic, sugar and lime juice together in a small bowl.
- Use this spicy fish sauce for seasoning. You may keep it in an airtight jar up to 2 weeks in the refrigerator.
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