We’d been talking about getting back to Thailand since we first were there, and were grateful to land four days in the steamy city three weeks ago. We vowed to eat more street food, albeit scary when raw pork hangs in the sun. Or the plates stacked with fried fish for sale that defy laws of food safety. But hey, live a little, right? We wandered the streets, checking out stalls, and ate many mini lunches.
Food stall, Bangkok
One thing was everywhere we ate, chile sauce. Not the neon pink sweetened kind you see in a bottle, but these chopped tiny Thai chiles floating in liquid that could melt your face. It’s served with breakfast on eggs or that wonderful jasmine rice offered with spicy and fragrant dishes. We kept tempting fate by adding more and more to each plate. By the time we left Thailand we had to find a recipe. We found the Thai chiles at a Uwajimaya here in Seattle and the rest is in the recipe below, called Nam Pla Prik in Thai. Enjoy your level of heat addiction! More pics of our Bangkok trip here.
- 1/4 cup sliced Thai Chilies
- 1/4 cup fish sauce
- 2 Tbs fresh lime juice
- 2 tsp brown sugar
- Garlic
- Sliced shallots (optional)