Nam Pla Prig (Dipping Sauce)

This sauce is used as a dip. It is provided on the table at every Thai meal, in the same way that salt and pepper are provided on most tables in North America.


  • 2 cloves garlic
  • 1 teaspoon crushed red pepper flakes
  • 4 Tablespoons sugar
  • 2 Tablespoons fresh lime or lemon juice
  • 4 Tablespoons fish sauce (available at supermarkets and Asian food stores)
  • 2 Tablespoons water


  1. Combine all ingredients in a small bowl.
  2. Stir to dissolve sugar.
  3. If sauce is too salty, add more water.
  4. Serve at room temperature in individual bowls.
  5. Keeps for up to 2 weeks in the refrigerator, tightly covered.

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