Prik Nam Pla (Spicy Thai Fish Sauce)
Spice up dinnertime with prik nam pla, the traditional Thai sauce made with fish sauce, chillies, lime, and garlic. It’s the secret to transforming simple dishes like salads, spring rolls, and fried rice. Once you try it, you’ll want to drizzle it on everything.
Traditional Thai restaurants often have a small tray of condiments on each table. And, on my first trip to Thailand, I quickly learned that prik nam pla – the spicy fish sauce with all its floating aromatics – is the one I want with everything.
It’s spicy, tangy, salty, and full of umami. For something made from only a handful of ingredients (fish sauce, lime juice, chillies, and garlic), this Thai sauce packs a serious punch.
Scoop a few spoonfuls over fried rice, grilled meat, or omelette, and the whole dish comes alive. Or serve it alongside your favourite Thai dishes to let everyone adjust their meal to taste.
What is prik nam pla?
Prik nam pla (or nam pla prik) is a classic Thai condiment made with fish sauce, fresh chillies, lime juice, and garlic. This name accurately describes the main ingredients in the spicy Thai fish sauce, where prik means chillies, and nam pla means fish sauce.
It’s salty, sour, spicy, and a little sweet – the kind of punchy sauce that pulls any dish together. You’ll often find it on Thai tables as a finishing touch for grilled meats, fried rice, or even an omelette.
Every household has its own version, but the idea is the same: a bold, balanced dipping sauce that adds loads of flavour in just a few drops.
Why I love this spicy fish sauce
- Quick and easy: It takes only a few minutes to make this traditional sauce.
- Versatile: Use it as a dipping sauce, dressing, or table condiment to add a spicy kick to any dish.
- Customisable: Adjust the spice level to your liking by adding more or less chilli.
- Flavourful: The combination of spicy chilli peppers, tangy lime juice, and savoury fish sauce creates a tasty and bold flavour profile.
Ingredients and substitutes
- Fish sauce: This is the star ingredient of the sauce, carrying the signature salty and umami flavour of the condiment. You can use any type of fish sauce, but a high-quality Thai fish sauce will give the best results – I use Squid brand fish sauce.
- Fresh lime juice: Adds a tangy and fresh element to the sauce. I don’t recommend substituting it with another citrus; rather, use a splash of rice vinegar when in a pinch.
- Sugar: You can use grated palm sugar, brown sugar, or, if you can find it, Thai raw sugar. In a pinch, white sugar will also work for that little touch of sweetness.
- Chillies: I love to use a blend of different coloured chillies for the visual contrast and interesting flavours. Use Thai bird chillies (also called Thai bird’s eye chillies), African bird’s eye chillies, green finger chillies, any Thai chilli, or your trusted favourite chillies.
- Garlic: I like to add thinly sliced garlic cloves, but you can also opt for freshly minced garlic or thinly sliced shallots.
How to make prik nam pla (it couldn’t be easier!)
Step 1: Prep your aromatics. Thinly slice the garlic (or shallot) and chillies.
Step 2: Combine the fish sauce, lime juice, and sugar in a small mixing bowl. Stir until the sugar dissolves.
Step 3: Add the thinly sliced chillies and garlic cloves to the bowl. Let the mixture sit for 10 minutes to allow the flavours to meld together.
For a milder sauce, start with one sliced chilli and add more to taste.
Step 4: Taste and adjust the seasoning as needed, adding more chillies for a spicier sauce, more lime for tanginess, or more sugar for sweetness. Serve in a small bowl or Thai condiment jar.
Serving suggestions
I love how Thai restaurants allow you to tweak each dish to your own taste. And, prik nam pla is best known as a table condiment for that exact reason, but it’s far more versatile than just a finishing touch to Thai fried rice or pad Thai.
- Dipping sauce: Serve nam pla prik alongside your favourite appetisers, such as spring rolls, dumplings, or grilled meats. Its spicy, tangy, and salty flavours make for a delicious dipping sauce.
- Salad dressing: Add a bit more lime juice and sugar to your prik nam pla for a tangy and flavorful dressing for green mango salad or any other Thai salad.
- Eggs: I love to drizzle the sauce over omelettes and other egg dishes for an unexpected yet utterly delicious flavour twist.
Or, do as I do, and serve a bowl of extra spicy prik nam pla with Thai food when the rest of your family doesn’t love the chilli as much as you do. Try it with my:
- easy Thai green curry,
- Thai red fish curry, or
- tom yum soup with prawns.
Frequently asked questions
Nam prik nam pla is a popular Thai condiment and dipping sauce made of fish sauce, lime juice, garlic, and chilli peppers. It is often served alongside dishes like green papaya salad or grilled meats. It is also called simply prik nam pla, or nam pla prik.
Prik nam pla translates to “chilli fish sauce” in English. This name accurately describes the main ingredients used to make this condiment, where prik means chillies, and nam pla means fish sauce.
Prik nam pla is typically used as a table condiment for Thai dishes. But it can also be a dipping sauce for fresh vegetables, grilled meats, or fried foods.
Prik nam pla has a strong and salty flavour due to the fish sauce, but it also has a tangy and slightly spicy kick from the lime juice and chilli peppers. Overall, it adds a delicious umami and savoury taste to any dish it is paired with.
Ingredients
- ¼ cup fish sauce
- 1 tablespoon fresh lime juice
- 2 teaspoons palm sugar , or brown sugar (optional)
- 2 to 3 spicy chillies (like Thai bird, African bird's eye, green finger or a mix) , finely sliced
- 2 garlic cloves , thinly sliced
Instructions
- Add the fish sauce, lime juice and palm sugar to a small bowl. Stir until the sugar dissolves.
- Add the sliced chilli and garlic. Or, if you're worried about the spice level, add 1 sliced chilli to start. Let the mixture sit for 10 minutes, then taste. Add more sliced chillies if you want it spicier.
- Adjust the seasoning as needed with more lime for a tangier sauce, more sugar for a sweeter mix, or more fish sauce for a saltier sauce.
Notes
- Chillies: Thai bird chillies, or any other Thai chillies, are a great choice if you can find them. But I also like to use African bird’s eye and green finger chillies. Most spicy fresh chillies will work fine. Just remember to taste as you go to avoid an overly spicy sauce.
- Storage: Refrigerate the prik nam pla in a clean airtight container for up to 3 days.
I love to have this prik nam pla on the table whenever I serve Thai food. It’s great because I always have these ingredients at home, ready to create a flavour-packed condiment.
Let me know how you love your prik nam pla!