PANTRYFLEX

shake · vinaigrette

★ STARRED KITCHENPrep 5 min

Thai Yam Salad Dressing

Independent adaptation of a publicly published Andy Ricker recipe. Not affiliated with, sponsored by, or endorsed by Andy Ricker.

DRESSING · THAI YAM SALADS & DRESSED VEGETABLES

A dressing for Thai yam salads & dressed vegetables. The same recipe pairs it with Bird's Eye Hot Sauce, the table hot sauce.

Andy Ricker's tart-spicy dressing for Thai yam salads.

On the jar

YAM

Method
shake
Yield
about ¼ cup
Ingredients
4
Jar batch
3.2× recipe
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Ratio

Ratio by volume: LIME JUICE 45 ml, FISH SAUCE 30 ml
LIME JUICE 45 mlFISH SAUCE 30 ml

Ingredients

  • Lime Juice3 Tbsp (45 ml)
  • Fish Sauce2 Tbsp (30 ml)
  • Sugar2 tsp (8 g)
  • Bird's Eye Chileabout 3 chiles (6 g)

Method

  1. Pour to the lines in order (bottom → top): LIME JUICE, FISH SAUCE.
  2. Shake-to-line (dashed marks): add SUGAR. Spoon in, shake, and top up until the settled level reaches each dashed line.
  3. Add by count: 6½ BIRD EYE CHILES.
  4. Cap the jar and shake until emulsified.

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4 ingredients. One pour.

You found this recipe once. On a PantryFlex jar it's printed in glass. Short list, short shake, same ratio every time.

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Provenance

Thai-cooking American chef of Pok Pok (Portland / formerly New York); James Beard Best Chef: Northwest 2011 with historic Michelin at Pok Pok NY. Northern Thai grilling and fish sauce–lime dressings.

Originally published as Yam (Thai Salad) Dressing.

Adapted from a Andy Ricker recipe (Andy Ricker / Epicurious).

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FAQ

Can this go in a shake jar?

Yes. Its liquids pour to printed fill-lines, so it can be one of the sauces on a PantryFlex jar.

What do the quantities mean?

This page lists the published recipe in household units (with metric in parentheses). A PantryFlex jar makes a 3.2× batch of it. The jar's printed lines, counts, and QR guide are already scaled to match, so follow the jar or this page, not a mix of both. Amounts in the jar’s ADD row are rounded to the nearest common spoon measure (T = tablespoon, t = teaspoon) so they can be read off the glass.

Where did this recipe come from?

Adapted from Andy Ricker / Epicurious (published as “Yam (Thai Salad) Dressing”). Full citation lives in Provenance.

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