The Best Thai Condiments to Keep in Your Pantry

Walk into a Thai home and you'll quickly notice something: the condiments are never an afterthought. It's kind of chic to have this many condiments. I love to stock my pantry so that when I'm on the go all I need to do is thaw a meat and know that I can dum something up quickly. 

They're how meals become personal. A squeeze of lime here, a spoonful of chili jam there, a splash of fish sauce over rice. Every bite is adjusted until it tastes just right.

Whether you're just getting into Thai cooking or looking to expand your pantry, these are the condiments worth knowing—and reaching for.

1. Nam Prik Pao (Thai Roasted Chili Jam)

If we could only recommend one, it would be this.

Nam Prik Pao is Thailand's beloved roasted chili jam, made by slowly cooking roasted chilies, garlic, shallots, and seasonings into a rich, smoky, savory spread. It's less about heat and more about depth.

Use it to:

• Stir into fried rice

• Spread on sandwiches

• Glaze grilled chicken or salmon

• Swirl into soups

• Mix into mayonnaise

• Roast vegetables

• Toss with noodles

Think of it as your pantry's secret weapon.

2. Fish Sauce (Nam Pla)

Fish sauce is the backbone of countless Thai dishes.

Made from fermented anchovies and salt, it delivers pure umami with just a few drops. It seasons everything from stir-fries and curries to dipping sauces and marinades.

A bottle lasts a long time and once you start cooking with it, you'll understand why it's indispensable. Every brand has their own flavors. I could write a zine on which one of to use a why. My favorite is Squid because it's briny. It goes so well over papaya salad. When the papaya gets pounded it releases a bit of water but the intense brine cuts right through it. 

3. Sriracha

While the famous rooster bottle popularized it in the United States, Sriracha actually traces its roots to the coastal town of Si Racha, Thailand. 

Thai-style Sriracha tends to be tangier, thinner, and slightly sweeter than many American versions, making it a versatile finishing sauce for eggs, noodles, fried rice, and grilled meats. One of my favorites is with some fried chicken. 

4. Sweet Chili Sauce

Sweet chili sauce balances sugar, vinegar, garlic, and mild chilies into a glossy dipping sauce that's easy to love.

Pair it with:

• Spring rolls

• Grilled shrimp

• Chicken skewers

• Crispy tofu

• French fries

It's often the gateway condiment for people new to Thai flavors.

5. Tamarind Concentrate

Technically not a condiment on its own, tamarind is one of the defining ingredients in Thai cooking. Its bright, tangy flavor gives balance to dishes like Pad Thai, soups, curries, and dipping sauces.A spoon of this in soups takes it over the top. We have this in our Nam Prik Pao so you don't have to have a long shopping list. 

A little goes a long way.

6. Chili Vinegar (Prik Nam Som)

Simple but transformative.

Fresh Thai chilies steep in vinegar to create a bright, spicy condiment that's commonly served alongside noodle dishes. I run this through a blender and use it on claypot rice. I love the crispy rice, rich Chinese sausages, golden seared mushrooms and this bright prik nam som. 

It's fresh, sharp, and perfect whenever a dish needs acidity.

7. Nam Jim Jaew 

Smoky, tangy, spicy, and deeply savory.

This northeastern Thai dipping sauce combines tamarind, fish sauce, lime juice, chilies, herbs, and toasted rice powder to create one of Thailand's most iconic steak sauces. 

It's incredible with grilled beef, pork, mushrooms, or roasted vegetables. Our Suea Rong Hai is a hybrid of this and the marinade it pairs with. We created an all together version thats delightfully charged with flavor. 

8. Thai Chili Oil

Unlike chili crisp, Thai chili oil is typically lighter and designed to add fragrance as much as heat.

A drizzle instantly wakes up noodles, dumplings, soups, and fried eggs.

Building Your First Thai Pantry

If you're starting from scratch, begin with these five:

• Nam Prik Pao

• Fish Sauce

• Tamarind Concentrate

• Sriracha

• Sweet Chili Sauce

With those on hand, you'll be able to cook dozens of Thai-inspired meals without hunting down specialty ingredients every time.

The Condiment We Reach For Most

If there's one jar that earns permanent counter space in our kitchen, it's Nam Prik Pao.

It's the condiment we stir into soups when they need more depth, spread onto sandwiches instead of mayonnaise, spoon over roasted vegetables, and fold into fried rice at the end of cooking.

It's smoky, sweet, savory, and endlessly versatile, which is exactly why it's been a staple in Thai kitchens for generations.

If you're only adding one new Thai condiment to your pantry this year, make it Nam Prik Pao.