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This easy Nam Pla Prik recipe combines Thai bird’s eye chilies with fish sauce for a spicy, salty Thai condiment. Add fresh lime juice for a bright, tangy finish and serve with rice, grilled meats, seafood, and fried rice.
Recipe Summary
- 🔪 Prep Time: 5 minutes
- 👨🍳 Cook Time: 0 minutes
- ⏱️ Total Time: 5 minutes
- 🍽️ Servings: 2 people
- 🏷️ Calories: ~6 calories
- 🍳 Cook Method: No-Cook
- ✨ Flavor Profile: Spicy, salty, tangy, and savory, with fresh Thai chilies and fish sauce balanced by a squeeze of bright lime juice
- 🧩 Difficulty: Very Easy (Perfect for adding a spicy kick to any meal)
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Prik Nam Pla
If you’ve eaten at a Thai restaurant, you may have seen a small saucer of chopped chilies in fish sauce sitting on the table. That’s Prik Nam Pla, also known as Nam Pla Prik, a simple Thai condiment made with fresh bird’s eye chilies and fish sauce. It adds a salty, spicy kick to rice, grilled meats, seafood, and dishes like my Crab Fried Rice.
My version keeps the ratio simple: 3 bird’s eye chilies to 1 tablespoon of fish sauce. The chilies provide the heat, while the fish sauce gives it a salty, savory base. I add a little fresh lime juice when I want some acidity, but keep it optional so the condiment can be served as-is or adjusted to suit the dish.
Since fish sauce is one of only two main ingredients, I recommend choosing one with a clean, savory flavor that you enjoy. I’ve included more details on what to look for, along with my shopping recommendations, in the Ingredients You’ll Need section below. If you want to add garlic, shallots, lime, or other ingredients, check out the Add-Ons section for more options.
Sidenote: You’ll see both Prik Nam Pla and Nam Pla Prik used for this condiment. The names are used interchangeably, and both refer to the Thai combination of chilies and fish sauce. Recipes vary, with some adding ingredients such as garlic, shallots, sugar, or lime juice.
Ingredients You’ll Need
- Fish sauce
- Bird’s eye chilies
See the recipe card below for all the ingredient details and exact measurements.
Pro Tip #1: Use Bird’s Eye Chilies
I use bird’s eye chilies, also called Thai chilies, for their fresh, spicy flavor. You can find them at most Asian grocery stores, and some larger supermarkets also carry them in the fresh produce section.
Pro Tip #2: Choose a Good Fish Sauce
Fish sauce is the main seasoning in this recipe, so I recommend using a good-quality brand with a clean, savory taste. Red Boat or Three Crabs are my preferred brands for Thai recipes because they have a savory flavor without being overly fishy or pungent.
Add-Ons
My basic Nam Pla Prik is just chilies and fish sauce, but you can adjust it with a few simple additions depending on how you like your condiment. Here are the ones I use most often:
- Lime Juice: Add 1 teaspoon fresh lime juice if you want a little tang to balance the salty fish sauce. This is my favorite add-on and the one I use most often.
- Garlic: Add 1 small clove of finely chopped garlic if you like garlic. I especially like this with grilled meats and seafood.
- Shallots: Add 1 tablespoon thinly sliced shallots for a little sweetness and texture.
- Sugar: Add ¼ teaspoon sugar if you prefer a slightly sweeter Nam Pla Prik.
How To Make Nam Pla Prik
Start by cutting the bird’s eye chilies into small pieces. You can cut them as finely or coarsely as you like, depending on how you want the condiment to look and eat.
Add your fish sauce to a small saucer, then add the chopped bird’s eye chilies.
Pro Tip: If you’re making this ahead, let the chilies sit in the fish sauce for a few minutes before serving. The fish sauce will pick up more of the chili heat.
Squeeze in 1 teaspoon fresh lime juice if you like a little tang. Taste and add more lime if needed, then serve with rice, grilled meats, seafood, or Thai dishes.
Ways To Use This Condiment
This condiment is a simple way to add extra heat and salty, savory flavor to a meal. I like serving it on the side so everyone can add as much as they like.
- Rice: Spoon it over steamed jasmine rice or fried rice. It’s especially good with my Crab Fried Rice.
- Grilled meats: Serve it alongside grilled chicken, pork, or beef. The spicy, salty fish sauce goes really well with smoky grilled meats.
- Seafood: It’s also great with grilled or steamed fish, shrimp, and other seafood.
- Thai dishes: Serve it alongside Thai favorites such as Thai Basil Chicken, Pad See Ew, Drunken Noodles, and many more when you want an extra kick.
Frequently Asked Questions
No. I recommend fresh bird’s eye chilies for this recipe because they are used raw and provide the fresh, crisp texture and bright chili flavor that you want. Dried chilies are better suited for cooked dishes and won’t give you the same result here.
Yes. You can make it a few hours ahead and keep it covered in the refrigerator until ready to serve. If you add lime juice, I prefer adding it shortly before serving for the freshest flavor.
The easiest way is to use fewer bird’s eye chilies. You can also remove the seeds and membranes, which will reduce some of the heat. If you still want the chili flavor without as much heat, substitute some of the bird’s eye chilies with a milder fresh red chili.
It’s best enjoyed fresh, but you can refrigerate leftovers in a covered container for up to 3 days. If you add lime juice, I recommend adding it just before serving for the freshest flavor.
This recipe is 6 calories per serving.
What To Serve With This Recipe
For an easy and wholesome Thai weeknight dinner, I recommend the following recipes:
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Nam Pla Prik
Ingredients
- 3 bird’s eye chilies, Thai chilies, cut into small pieces
- 1 tablespoon fish sauce
- 1 teaspoon lime juice, add-on
Instructions
- Cut the bird’s eye chilies into small pieces.
- Add the chopped chilies to the fish sauce in a small saucer.
- Squeeze in a little fresh lime juice, if desired. Serve with Thai dishes, grilled meats, seafood, Crab Fried Rice, or rice.
Video
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
