Prik Nam Pla: Easy Authentic Thai Dipping Sauce

Want to bring the bold, zesty punch of Thailand right to your table? This Prik Nam Pla recipe is your secret weapon! It takes just minutes to make, lasts for weeks in your fridge, is my favorite Thai flavor bomb sauce!

What Is Prik Nam Pla?

Prik Nam Pla (พริกน้ำปลา) is Thailand’s ultimate table sauce, the one you’ll find at every street food stall and home kitchen across the country.

It’s a simple mix of fish sauce, lime juice, garlic, Thai chilies, and a touch of sugar. I call it “Thai salt and pepper,” because instead of having salt and pepper shakers on their tables, Thais always have Prik Nam Pla on every table and add it to taste to pump up the flavor on many Thai dishes.

Fun fact: In Thai, prik means “chili” and nam pla means “fish sauce.” So you can say it either way, Nam Pla Prik, or Prik Nam Pla, chilies in fish sauce or fish sauce with chilies. 

You’ll hear Thais use both names depending on the region or even the person. I use Prik Nam Pla in this post because it’s the most commonly searched term.

Why You’ll Love This Recipe

• Authentic flavor – This is the same recipe my Thai Hubby grew up with, and the one I teach in my Thai cooking classes. It’s as real as it gets!
• Quick and easy – Mix it up in five minutes. No cooking required!
• Adds instant Thai flavor – A spoonful over rice, noodles, stir-fries, or even Thai fried eggs wakes up any meal.
• Make-ahead magic – Store it in your fridge for up to a month, and you’ll have a taste of Thailand ready anytime.

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Prik Nam Pla Ingredients You’ll Need

If you’ve eaten Thai food in Thailand, you’ve probably seen this sauce sitting on every restaurant table. It’s made with just a few pantry staples, but together, they pack an unforgettable punch, which is also why I call it my Thai Flavor Bomb Sauce!

• 3 tbsp. fish sauce – The salty, umami base.
• 3 tbsp. lime juice – Adds that bright Thai tangy flavor. I go heavy on the lime, since our fam loves it, but feel free to reduce it if you want.
• 1 tsp sugar – Just enough to balance the salty and sour.
• 2 tsp garlic cloves, minced – A little sharpness that rounds out the flavor.
• 6-8 or more fresh Thai chili peppers – Traditionally bird’s eye chilies, but long red or green Thai chilies work too. Slice them thin!

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How to Make Prik Nam Pla

STEP 1: MIX IT ALL TOGETHER
Add 3 tbsp. fish sauce, 3 tbsp. lime juice, 1 teaspoons sugar, 2 teaspoons minced garlic, and 6-8 or more sliced Thai chili peppers to a small bowl. Stir until the sugar dissolves completely.

STEP 2: TASTE AND ADJUST
Taste and tweak to your liking. Thai Hubby and I like it sour, umami packed, spicy, and just enough sweetness to bring everything into balance. Want it tangier? Add more lime. Need more spice? Toss in another chili! Want more umami? Add more fish sauce.

STEP 3: STORE IT
Pour it into a jar and refrigerate. It’ll keep for up to a month thanks to the salty fish sauce, but the chilies will lose some of their heat and the lime flavor will fade a bit after a couple of weeks, so you might want to freshen it up with a squeeze of lime before serving.

STEP 4: USE IT

If you like spicy food but someone you’re cooking for doesn’t (hello, my kids!), just make the main dish mild and let everyone add Prik Nam Pla to their own plate. That’s exactly what I do in my Thai cooking classes, it’s the perfect way to make everyone happy at the same table.

Just a quick warning! This isn’t like an American sauce you slather on thick. Prik Nam Pla is much more delicate and powerful, so start with a little, taste, and then add more as you go.

Try spooning it over:

• Khao Pad (Thai Fried Rice)  – Adds that salty-spicy kick that takes fried rice from simple to unforgettable.
• Garlic and Pepper Chicken – A few drops of Prik Nam Pla wake up the garlicky flavors and add just the right amount of heat.
• Spicy Basil Chicken Stir-Fry – I make mine mild for my kids, then drizzle on Prik Nam Pla on my own plate so it tastes just like it would from a Thai street stall.
• Pad Prik King (Thai Red Curry Stir-Fry) – Add a drizzle of Prik Nam Pla right before serving to brighten up the rich, spicy curry flavors. It adds that salty-tangy punch that makes each bite even more addictive.
• Pad Nam Prik Pao | Thai Chili Paste Chicken and Veggie Stir-Fry – A few drops of Prik Nam Pla add a bright, salty contrast to the smoky-sweet chili paste, bringing even more balance and depth to this cozy Thai stir-fry.
• Thai Fried Eggs – The classic Thai breakfast topping that makes fried eggs taste next-level.

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Additions and Substitutions

• Fish sauce substitute: Mix 2½ tbsp soy sauce + 2½ tbsp vinegar + pinch of salt for a vegetarian version.
• Sugar substitute: Honey or palm sugar for a deeper sweetness.
• Chili substitute: Serranos or jalapeños for a milder version.
• Garlic substitute: If you’re not a garlic fan, skip it or use shallots instead for a gentler flavor.

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Tips for the Best Prik Nam Pla

• Taste and tweak: Like all Thai sauces, balance is key, trust your palate.
• Make it fresh: It takes minutes, and fresher Thai chilies always taste better.
• Serve it right: Put it in a small bowl with a tiny spoon, Thai-style!
• Double the batch: You’ll use it on everything. Promise.
• Thai Hubby Tip: Add a small piece of lime peel to the jar for an extra burst of lime aroma. It’s how his grandma always did it!

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Behind the Prik Nam Pla Recipe

When I first lived in Thailand, I noticed that every street food stall and restaurant had a little jar of Prik Nam Pla sitting on the table. At first, I didn’t really get why. Then one day, I drizzled a few spoonfuls over my plate of khao pad (Thai fried rice), and it was like adding drops from a magic potion, suddenly everything tasted brighter, bolder, and perfectly balanced!

Whenever I teach a Thai cooking class, the first thing I tell my students is how Thai cooking layers so many flavors into one meal: spicy, sweet, savory, umami, sour, and even a little bitter. That perfect storm of flavors is what made me fall in love with Thai food in the first place, and why Prik Nam Pla has a spot on every Thai table, from humble street stalls to fancy restaurants. It instantly adds all those delicious flavors to any Thai dish that needs a little lift.

My Thai Hubby and his mom both say my Prik Nam Pla is their favorite! In Thailand, you see it everywhere, but sometimes it’s made super quickly using just fish sauce and chilies, like the name literally says. But I always make sure mine has lime juice, garlic, and a sprinkle of sugar too, because adding in the other Thai flavors really elevates any dish!

Prik Nam Pla Frequently Asked Questions

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Want More Thai Sauces to Keep the Flavor Going?

• Pad Thai Sauce – Sweet, tangy, and perfectly balanced for classic Pad Thai.
• Tom Yum Paste – Citrusy, spicy, and ready for hot and sour soup nights.
• Massaman Curry Paste – Cozy and fragrant with cinnamon and cardamom warmth.

And if you want to learn how to make Prik Nam Pla and other sauces in person, come join one of my Thai cooking classes in Boone, NC!

If you make it, I want to see! Take a pic and tag me on Instagram @thaifoodie!

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