If you’ve ever wandered through the markets of Chiang Mai, you’ve probably caught the smoky aroma of Nam Prik Noom, a roasted green chili dip that’s spicy, tangy, and full of bold flavor, using only 6 ingredients!
For more dipping recipes, these are a must. Thai roasted eggplant dip, Jeow Som Recipe (Lao Spicy Dipping Sauce), Jeow Mak Len Authentic Lao Tomato Dipping Sauce, Mango curry sauce, and Thai tamarind dipping sauce.
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What Is Nam Prik Noom?
Nam Prik Noom (also called Nam Phrik Noom or Prik Noom) is a classic Northern Thai green chili dip made by roasting green chilies, garlic, and shallots, then pounding them with fish sauce, lime juice, and a touch of palm sugar. The result is simple, rustic, and full of that earthy, smoky depth that defines authentic Thai food.
A Northern Thai Staple
You’ll find this dip everywhere in Northern Thailand—from street markets to family kitchens—served with sticky rice, crispy pork rinds, or fresh vegetables. It’s smoky, spicy, and naturally gluten-free and dairy-free. You can even make it vegan by swapping fish sauce for soy sauce.
The best part? It takes just minutes to make. A quick roast over high heat gives the ingredients that signature charred flavor that makes this dip so irresistible.
A Family of Thai Chili Dips
Nam Prik Noom is the cousin to Nam Prik Ong, a tomato and pork chili dip from the same region. Every home cook in Thailand has their version. Once you taste it, you’ll see why it’s a staple on every Chiang Mai table.
Ingredients For Nam Prik Noom
- Green chilies. The star of this recipe! Use Thai green chilies (prik noom) if you can find them, or swap for Anaheim, jalapeño, or poblano chilies for a milder heat.
- Garlic cloves. Roast them unpeeled for a soft, sweet flavor that balances the heat.
- Shallots. These add natural sweetness and body to the dip.
- Fish sauce. Brings salty, umami depth. Substitute soy sauce for a vegan version.
- Lime juice. Brightens the smoky flavors. Fresh is always best.
- Palm sugar. Adds just a touch of sweetness to balance the spice and tang.
Instructions
- Roast the aromatics. Place the green chilies, garlic, and shallots on a dry pan or open flame over medium-high heat. Roast 8–10 minutes, turning often until the skins are blistered and the vegetables are soft.
- Cool and peel. Let them cool slightly, then peel off any charred skins. For less heat, remove some chili seeds.
- Pound or blend. In a mortar and pestle, pound garlic and shallots first until soft. Add chilies and pound into a coarse paste. Or use a food processor and pulse for a chunkier texture.
- Season. Add fish sauce, lime juice, and palm sugar. Mix well and taste. Adjust for salt, spice, and tang.
- Finish and serve. Serve warm or at room temperature with sticky rice, crispy pork rinds, or fresh vegetables.
Helpful Kitchen Tips!
- Remove the chili seeds for a less spicy dip.
- Brush the chilies with a little oil before roasting to help them brown evenly.
- This dip actually tastes even better after a few hours or overnight as the flavors meld.
- store it in an airtight container and serve warm or at room temperature.
How to Serve
Serve Nam Prik Noom the way locals do—with sticky rice, fresh or steamed vegetables, and grilled or fried meats. It’s also fantastic with boiled eggs, lettuce wraps, or as a spicy dip with pita or crackers for a Thai fusion twist.
Types of Green Chilies for Nam Prik Noom
All of these peppers make great substitutes for Thai green chilies when making Nam Prik Noom, depending on your preferred level of heat.
- Thai bird’s eye chilies – small, thin, and very spicy; they pack a fiery kick and are often used for extra heat.
- Jalapeños – short, plump, and mildly spicy; great for a medium heat level.
- Serrano chilies – slightly slimmer than jalapeños but hotter, with a crisp, fresh flavor.
- Shishito peppers – long, wrinkly, and mild; they add a subtle sweetness and smoky flavor when roasted.
- Anaheim peppers – long, pale green, and mild; perfect for those who want smoky flavor without too much spice.
How to Store Leftovers
Store leftover Nam Prik Noom in an airtight container in the fridge for up to 4 days. You can also freeze it for up to a month. To serve again, reheat gently or bring to room temperature.
How to Roast the Chilies
- You can make Nam Prik Noom using a grill, oven, or air fryer—each gives a slightly different smoky depth. Choose what works best for your kitchen:
- Grill. Roast over medium heat for 10–15 minutes, turning often until the skins are blistered and charred.
- Oven. Roast at 425°F (220°C) for 25–30 minutes, flipping halfway for even color and flavor.
- Air Fryer. Cook at 400°F (200°C) for 15–18 minutes, turning once halfway through.
- Lightly brush the chilies, garlic, and shallots with oil before roasting to help them caramelize and develop that signature smoky aroma.
Frequently Asked Questions
Yes! Replace fish sauce and Pla ra with soy sauce and a little miso paste. The flavor changes slightly but remains delicious.
Absolutely. For mild spice, mix Anaheim or jalapeño with just a few Thai chilies. For fiery heat, use all Thai bird’s eye chilies.
Yes—pulse gently to keep some texture. The mortar gives a more rustic, traditional texture, but the food processor works great for speed.
Nam Prik Noom Recipe
- Total Time: 15 minutes
- Yield: 1 cup 1x
- Diet: Gluten Free
Description
If you’ve ever wandered through the markets of Chiang Mai, you’ve probably caught the smoky aroma of Nam Prik Noom, a roasted green chili dip that’s spicy, tangy, and full of bold flavor, using only 6 ingredients!
Ingredients
- 5-15 Thai green chilies
- 6 garlic cloves, peeled
- 3 large shallots, peeled
- 1 ½ tbsp fish sauce (or soy sauce for vegan)
- 2 1 ½ tablespoon lime juice
- ¼ tsp salt
Instructions
- Roast the aromatics. Place the green chilies, garlic, and shallots on a dry pan or open flame over medium-high heat. Roast 8–10 minutes, turning often until the skins are blistered and the vegetables are soft.
- Cool and peel. Let them cool slightly, then peel off any charred skins. For less heat, remove some chili seeds.
- Pound or blend. In a mortar and pestle, pound garlic and shallots first until soft. Add chilies and pound into a coarse paste. Or use a food processor and pulse for a chunkier texture.
- Season. Add fish sauce, lime juice, and palm sugar. Mix well and taste. Adjust for salt, spice, and tang.
- Finish and serve. Serve warm or at room temperature with sticky rice, crispy pork rinds, or fresh vegetables.
Notes
- Remove the chili seeds for a less spicy dip.
- Brush the chilies with a little oil before roasting to help them brown evenly.
- This dip tastes better after a few hours or overnight as the flavors meld.
- Store it in an airtight container and serve warm or at room temperature.
- Prep Time: 10
- Cook Time: 5
- Category: dip, Sauces
- Method: stove top
- Cuisine: Thai
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Hi there, I’m Suwanee!
I’m the person behind this Thai food blog. I spent the first thirteen years of my childhood in Thailand, where I fell in love with the flavors of Thai cooking. What started as sharing recipes from my kitchen has grown into a journey from home cook to restaurant chef — and now one of just eight contestants chosen nationwide for PBS’s The Great American Recipe, Season 4. You’re in the right place if you love to cook Thai food. Come by often, and let’s get cooking!
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