PANTRYFLEX

shake · dressing

★ STARRED KITCHENPrep 5 min

Pantry Thai Salad

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

From a starred kitchen.

Ratio

Ratio by volume: Sugar 45 ml, Palm Sugar 30 ml, Lime Juice 135 ml, Fish Sauce 60 ml
Sugar 45 mlPalm Sugar 30 mlLime Juice 135 mlFish Sauce 60 ml

Ingredients

  • Sugar — ~3 Tbsp white sugar (45 ml)
  • Palm Sugar — 2 Tbsp palm sugar (30 ml)
  • Lime Juice — 9 Tbsp lime (135 ml)
  • Fish Sauce — 4 Tbsp fish sauce (60 ml)
  • Coriander Root — paste 2 coriander roots
  • Garlic — 5 garlic
  • Bird's Eye Chile — 6 bird chilies
  • Salt — salt (1 g)

Method

  1. Pour to the lines in order (bottom → top): Sugar, Palm Sugar, Lime Juice, Fish Sauce.
  2. Add finishing notes: Coriander Root, Garlic, Bird's Eye Chile, Salt.
  3. Cap the jar and shake until emulsified.

Keep this recipe

Tonight you'll cook it. The jar remembers it.

You found this recipe once. On a PantryFlex jar it’s printed in glass — pour your pantry to the line, shake, done. No phone propped at the stove.

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Provenance

David Thompson works in Thai at Nahm; credentials include Michelin 1* (Nahm, Bangkok / historical).

Originally published as Thai Salad Dressing.

Adapted from a David Thompson recipe (David Thompson / Thai Food cookbook extract (Blue Apocalypse reprint)).

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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?

Amounts follow the published recipe in household units (with metric in parentheses). On a jar, every sauce scales to the same fill height.

Where did this recipe come from?

Adapted from David Thompson / Thai Food cookbook extract (Blue Apocalypse reprint) (published as “Thai Salad Dressing”). Full citation lives in Provenance.

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