# World Sauces — Thai Sauces

> Brad's reference for Thai sauces — nam prik pao, pad Thai sauce, peanut satay sauce, nam jim jeaw, sweet chili, gai yang marinade, and more.

### Prik Nam Pla
- **Ingredient Ratios:** 3:1 fish sauce:lime juice + chopped chilies (pinch sugar optional)
- **Instructions:** Mix fish sauce and lime juice with sliced Thai chilies; serve immediately, no cooking.
- **Typical Uses:** Table condiment to add salty, spicy, sour kick to omelettes, fried fish, stir‑fries.

### Nam Jim Seafood
- **Ingredient Ratios:** 1:1:0.5 fish sauce:lime juice:sugar + garlic, chili
- **Instructions:** Blend garlic & chili, then stir with fish sauce, lime juice, and sugar; no cooking.
- **Typical Uses:** Spicy‑sour dipping sauce for grilled/steamed fish, shrimp, crab, shellfish.

### Nam Jim Jeaw
- **Ingredient Ratios:** 4:3 fish sauce:tamarind pulp + sugar, chili flakes, toasted rice powder
- **Instructions:** Stir fish sauce, tamarind, sugar; add chili flakes, toasted rice, herbs; no cooking.
- **Typical Uses:** Fiery smoky dip for grilled meats—Thai BBQ chicken, steak, pork.

### Nam Jim Gai (Thai Sweet Chili Sauce)
- **Ingredient Ratios:** 3:2 sugar:vinegar + garlic, red chili, salt, water
- **Instructions:** Simmer all ingredients ~5 min until syrupy; cool before serving.
- **Typical Uses:** Thick sweet‑spicy sauce for fried apps—spring rolls, chicken wings, wontons.

### Pad Thai Sauce
- **Ingredient Ratios:** 2:3:4 fish sauce:tamarind paste:palm sugar
- **Instructions:** Simmer tamarind, palm sugar, fish sauce until sugar dissolves into glossy syrup.
- **Typical Uses:** Sweet‑salty‑sour stir‑fry sauce for Pad Thai noodles.

### Nam Jim Satay (Peanut Sauce)
- **Ingredient Ratios:** 5:3:1:1 coconut milk:ground peanuts:curry paste:palm sugar
- **Instructions:** Sauté curry paste in coconut milk, add peanuts, palm sugar, tamarind; simmer thick.
- **Typical Uses:** Creamy peanut dip for satay skewers; salad or noodle dressing.

### Nam Prik Pao (Thai Chili Jam)
- **Ingredient Ratios:** 1:2:2 fish sauce:tamarind paste:palm sugar + fried chilies, garlic, shallots
- **Instructions:** Blend fried chilies/garlic/shallots; simmer with tamarind, palm sugar, fish sauce until jammy.
- **Typical Uses:** Sweet‑spicy chili paste base for Tom Yum, stir‑fries, spread on rice.

### Nam Pla Waan
- **Ingredient Ratios:** 4:1 palm sugar:fish sauce + shrimp paste, dried shrimp, chili, shallot
- **Instructions:** Simmer palm sugar, water, fish sauce, shrimp paste to thick syrup; stir in extras, cool.
- **Typical Uses:** Sweet funky dip for tart fruits like green mango, apple, pineapple.

### Nam Prik Kapi
- **Ingredient Ratios:** 2:3:3 fish sauce:lime juice:palm sugar + shrimp paste, chili, garlic
- **Instructions:** Pound garlic, chilies, shrimp paste; mix with fish sauce, lime, palm sugar to taste.
- **Typical Uses:** Pungent spicy relish with veggies, rice, fried mackerel.

### Gai Yang Marinade
- **Ingredient Ratios:** 4:1:2:1 soy sauce:fish sauce:palm sugar:dark soy + herbs & spices
- **Instructions:** Pound garlic, cilantro root, pepper; combine with sauces & sugar, marinate chicken hours.
- **Typical Uses:** Savory marinade for Thai grilled chicken (gai yang), served with sticky rice.

## Details

- **Category:** Cooking
- **Tags:** cooking, thai, sauces, nam-prik-pao, pad-thai, peanut-sauce, nam-jim, fish-sauce, sweet-chili, gai-yang

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