Fast or Fancy

Prik Naam Plaa (Fish Sauce w Chilis)

Prep: 15m

Cook: 0m

Servings: 1/4c

Prik Naam Plaa is ubiquitous in Thailand; literally on every table. A condiment that compliments everything it adds spice, salt, and acid to a dish, and keeps in the fridge pretty much indefinitely.

—Ingredients—

Fast

  • 3 tbsp fish sauce
  • 1 tbsp lime juice
  • 3-5 birds-eye “thai” chilis
  • garlic, thinly sliced (optional)
  • shallot, thinly sliced (optional)

—Method—

  1. If desired, remove seeds from the peppers. This will not make them less spicy. Slice off the top and roll chilis between your fingers to remove the seeds.
  2. Slice chilis widthwise into thin rings.
  3. Combine all ingredients in a jar.
  4. Store in fridge forever.

—Notes—

  • To make less spicy you can dilute with water and a pinch of sugar. Or, cut the peppers in large chunks so people can avoid them if necessary.
  • It is a myth that seeds are what makes a pepper spicy – it’s the pith, or white part.

—Serving Ideas—

  • Anything with a fried egg on top.
  • Add to any rice dish.
  • Pasta sauce enhancer.

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