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Cook's Dictionary
Noodles [noo-dls]
Nori [naw-ree]
Nam pla [nam plar]
This pungent, salty sauce hasn’t quite managed to shake off the need for an English translation (Thai fish sauce), despite having become a fixture in most British foodies’ cupboards. It's usually added at the end of cooking in Thai dishes. Nam pla’s potency comes from fermented fish – usually anchovies – so your vegetarian guests will thank you for using a dash of soy sauce instead.
Recipes with nam pla
Courgette som tam
Pumpkin and peanut curry recipe
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