This is the essential Thai dipping sauce you see all over Thailand.

First, this condiment goes by either prik nam pla or nam pla prik; both are correct so don't get hung up on it. Prik means chilies, and nam pla means fish sauce, and those are the two key elements.

Prik nam pla is a sauce that Thai people use as the all-purpose flavour enhancer. It is a tableside condiment you put on the finished dish, much like salt and pepper in the West, but it's not something you cook with.

Prik nam pla is salty, spicy, umami and acidic. When your Thai food feels like it's not quite perfect - perhaps a little flat - these are the flavours that are usually missing. This is why it works in so many situations.

In Thailand, prik nam pla is ubiquitous. You can often see a bowl of it in food courts next to the utensils, on tables in some restaurants, or included in your takeout.

An absolute must for the Pad Kaprow recipe but also used to spice up almost any dish, particularly grilled meats or similar. And for many Thais they can't think of eating a fried egg without some Prik Naam Pla to top it. More than anything, it sums up the Thai food tastes of sour sweet and salty. Spicy?

Of course that also depends on what chillies you use for this, and if you're prepared to do the extra work of separating out the seeds and the white pith it will be a lot less spicy. However, if you have to go that far this really might not be for you!

For me Thai Birds Eye Red & Green Chillies work best.

 Ingredients

Here are the ingredients for prik nam pla. You really don't need to measure anything, but for some basic ratios to get you started see the recipe card below. 

• Thai chilies, or any spicy chilies you have on hand. 
• Fish sauce. I suggest using Thai fish sauce for this; Squid is the brands brand we use as with most restaurants. use your favourite vegan fish sauce or soy sauce. 
• Lime juice. The amount of lime juice to add it totally up to you. I like it heavier on the lime which I find makes it less salty and more versatile, so I use a general ratio of 3 parts fish sauce to 1 part lime juice.

• Aromatics: Garlic and shallots.

1. Finely slice the Garlic, shallots & Chillies
2. Place the Thai chilies into a small bowl, then add fish sauce and lime juice. Add the garlic and shallots, if using. Use right away, but ideally let it sit at room temperature for at least 10 minutes for the flavours to infuse, especially if adding garlic and shallots.
3. Option for a less potent version. Prik nam pla straight up is quite intense, and a little goes a long way. If you want to be able to use it more liberally, add a splash of water to dilute and a touch of sugar to help balance the salt and the acid.