This Sauce Makes Everything Better

The one sauce Thai people can’t live without, the one sauce that has the power to improve any and every dish. The one and only…prik nam pla. And you can’t buy it (not in N. America anyway), so you gotta make it!




About Pai:

Pailin “Pai” Chongchitnant is the author of the Hot Thai Kitchen cookbook, co-host of a Canadian TV series One World Kitchen on Gusto TV, and creator and host of the YouTube channel Pailin’s Kitchen.

Pai was born and raised in southern Thailand where she spent much of her “playtime” in the kitchen. She traveled to Canada to study Nutritional Sciences at the University of British Columbia, and was later trained as a chef at Le Cordon Bleu culinary school in San Francisco.

After working in both Western and Thai professional kitchens, she decided that her passion really lies in educating and empowering others to cook at home via YouTube videos, her cookbook, and cooking classes. She currently lives in Vancouver, and goes to Thailand every year to visit her family. Visit her at

26 Replies to “This Sauce Makes Everything Better”

  1. 4 tbsp fish sauce( Tiparos Thai Fish Sauce is the best), 2 tbsp lime juice, 4 clove garlic, 6 chopped birds eye Chiles, 1 or 1.5 tsp palm sugar or brown sugar.

    This is prik nam pla, but I like to add a bit of coriander and a bit of mint. Also I like mine spicy so I add some dried chilli flakes as well. So for those of you that need a recipe with measurements here you go.

  2. ผมจะไม่เด็ดก้านออกก่อน จะใช้มือหยิบก้านเอาไว้ แล้วค่อยหั่น วิธีนี้ มือผมจะไม่แสบครับ (หวังว่านะ ????)

  3. How to pronounce it properly please because I’m afraid to tell them pregnant sauce ????.

  4. No vegetarian OPTIONS? Thailand is very much a Buddhist country like ours Sri Lanka but most Thai dishes have fish or pork ????

  5. We have a version of it in neighbouring Cambodia called Tuk Trey Koh Kong where garlic is pounded with the chilies before adding the fish sauce and lime (or vinegar) and usually a little sugar. It is traditionally served with seafood such as barbecued prawns, seafood fried rice and also roast or barbecued chicken.Delicious but fiery. I’ll try soaking the chilies next time I make it!

  6. แกงเนี้อกับไข่ต้มยางมะตูม ตักพริกหมดถ้วย ❤

  7. น้ำจิ้มที่ขี้โกงที่สุดในโลก

  8. Pailin is seriously up there with Maangchi or Chinese Cooking Demystified as the online cooking education royalty

  9. this is very much similar with what we have , we replace lime to calamansi which is widely available in our country ( local lime ) where we use it is mostly on soups, sinigang (sour stew ) or nilaga (beef soup ) we use it as well for steam veggies ,

  10. I have this with almost every meal. Have done it since I was a kid. So good! I like to add fresh cilantro to mine along with everything you have there.

  11. The slightly diluted version "Prik Nam Pla" (add water and sugar) = 100% Vietnamese "Nước Mắm" !
    ???????????????????????????????????? !!!!!!!!!
    ❤❤❤❤❤❤❤❤❤ !!!!!!!!!
    ???????????????????????????????????? !!!!!!!!!
    ???????????????????????????????????? !!!!!!!!!

  12. I LOVE THIS VIDEO. I know there are differences in fish sauces. I traditionally use squid brand or the other one that is recommended that is awesome. But, both are similar in color. Okay, you answered my question as I was asking. I’ve never used red boat. The color was so much darker

  13. Finally! I've been needing this info like…since you started your channel!! PNP is the MVP of thai food 🙂

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