From Justin Pichetrungsi's kitchen · Anajak Thai, Los Angeles
shake · hot sauce
NATIONAL AWARD WINNERAnajak-Style Prik Nam Pla
From an award-winning kitchen
Ratio
FISH SAUCE 60LIME JUICE 30
Ingredients
- FISH SAUCE60 ml
- LIME JUICE30 ml
- BIRD EYE CHILE20 g
- GARLIC10 g
- SHALLOT10 g
Method
- Pour to the lines in order (bottom → top): FISH SAUCE, LIME JUICE.
- Add finishing notes: BIRD EYE CHILE, GARLIC, SHALLOT.
- Cap the jar and shake until emulsified.
Provenance
Thai–Los Angeles chef of Anajak Thai in Sherman Oaks; James Beard Best Chef: California 2023. Family restaurant elevated with tasting menus and Thai-inspired cocktails.
Originally published as Anajak-Style Prik Nam Pla.
More from this kitchen →FAQ
Can this go in a shake jar?+
Yes — it passes the shake-fit checks and can occupy a jar column.
What do the quantities mean?+
Amounts below are from the published source, converted to ml/g where liquids allow. On a jar, every column scales to the same fill height.
Where did this recipe come from?+
Adapted from Justin Pichetrungsi Thai table sauce interviews/reprints (published as “Anajak-Style Prik Nam Pla”). Full citation lives in Provenance.