{"id":946,"date":"2024-06-09T08:49:22","date_gmt":"2024-06-09T08:49:22","guid":{"rendered":"http:\/\/ramimarcus.com\/fastorfancy\/?p=946"},"modified":"2026-01-10T04:15:43","modified_gmt":"2026-01-10T04:15:43","slug":"prik-naam-plaa-thai-condiment","status":"publish","type":"post","link":"https:\/\/ramimarcus.com\/fastorfancy\/prik-naam-plaa-thai-condiment\/","title":{"rendered":"Prik Naam Plaa (Fish Sauce w Chilis)"},"content":{"rendered":"\n
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Prep:<\/strong> 15m<\/p>\n<\/div>\n\n\n\n

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Cook:<\/strong> 0m<\/p>\n<\/div>\n\n\n\n

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Servings:<\/strong> 1\/4c<\/p>\n<\/div>\n<\/div>\n\n\n

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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. <\/p><\/div>\n\n\n

—Ingredients—<\/h2>\n\n\n\n
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Fast<\/em><\/h4>\n\n\n\n
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  • 3 tbsp fish sauce<\/li>\n\n\n\n
  • 1 tbsp lime juice<\/li>\n\n\n\n
  • 3-5 birds-eye “thai” chilis<\/li>\n\n\n\n
  • garlic, thinly sliced (optional<\/em>)<\/li>\n\n\n\n
  • shallot, thinly sliced (optional<\/em>)<\/li>\n<\/ul>\n<\/div>\n<\/div>\n\n\n\n

    —Method—<\/h2>\n\n\n\n
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    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.<\/li>\n\n\n\n
    2. Slice chilis widthwise into thin rings.<\/li>\n\n\n\n
    3. Combine all ingredients in a jar.<\/li>\n\n\n\n
    4. Store in fridge forever.<\/li>\n<\/ol>\n<\/div>\n\n\n\n
      \n

      <\/div><\/p>\n\n\n\n

      —Notes—<\/h4>\n\n\n\n
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      • 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.<\/li>\n\n\n\n
      • It is a myth that seeds are what makes a pepper spicy – it’s the pith, or white part.<\/li>\n<\/ul>\n\n\n\n

        —Serving Ideas—<\/h4>\n\n\n\n
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        • Anything with a fried egg on top.<\/li>\n\n\n\n
        • Add to any rice dish.<\/li>\n\n\n\n
        • Pasta sauce enhancer.<\/li>\n<\/ul>\n\n\n\n
          \n<\/div>\n<\/div>\n","protected":false},"excerpt":{"rendered":"

          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.<\/p>\n","protected":false},"author":1,"featured_media":1011,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[],"tags":[50,27],"class_list":["post-946","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","tag-sauce","tag-thai"],"_links":{"self":[{"href":"https:\/\/ramimarcus.com\/fastorfancy\/wp-json\/wp\/v2\/posts\/946","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/ramimarcus.com\/fastorfancy\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/ramimarcus.com\/fastorfancy\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/ramimarcus.com\/fastorfancy\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/ramimarcus.com\/fastorfancy\/wp-json\/wp\/v2\/comments?post=946"}],"version-history":[{"count":5,"href":"https:\/\/ramimarcus.com\/fastorfancy\/wp-json\/wp\/v2\/posts\/946\/revisions"}],"predecessor-version":[{"id":1169,"href":"https:\/\/ramimarcus.com\/fastorfancy\/wp-json\/wp\/v2\/posts\/946\/revisions\/1169"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/ramimarcus.com\/fastorfancy\/wp-json\/wp\/v2\/media\/1011"}],"wp:attachment":[{"href":"https:\/\/ramimarcus.com\/fastorfancy\/wp-json\/wp\/v2\/media?parent=946"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/ramimarcus.com\/fastorfancy\/wp-json\/wp\/v2\/categories?post=946"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/ramimarcus.com\/fastorfancy\/wp-json\/wp\/v2\/tags?post=946"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}