14 products
Thai Sauces, Dips, and Dressings
Ready-made seasoning sauces for the classics: Pad Thai, Pad Krapao, Som Tum, and Yam salads. With these, you won't need eight individual ingredients for one dish.
Comparing Seasoning Sauces
| Seasoning Sauce | Spiciness level | Taste | Usage | Features |
|---|---|---|---|---|
| Pad Thai Sauce | 1 of 5 | sweet and sour, tamarind, umami | Pad Thai, fried rice noodles | With coriander root |
| Nam Jim Gai | 1 of 5 | sweet, lightly spicy, apple cider vinegar | Dip for chicken, sausage, fried food | Cane sugar |
| Nam Jim Look Chin | 3 out of 5 | sweet-sour-spicy, tamarind | Dip for meatballs and skewers | Thick, stays on the ball |
| Pad Krapow Wok Sauce | 3 out of 5 | spicy, salty, basil-heavy | Pad Krapao with minced pork and fried egg | Fastest dish in our range |
| Som Tum Dressing | 0 out of 5 | sour, salty, sweet in balance | green papaya salad, coleslaw | Replaces mortar and pestle |
| Nam Yam | 4 out of 5 | sour lime, salty, spicy | all yam salads, glass noodle salad | Seasoned to taste |
| Nam Jim Seafood | 4 out of 5 | sour, garlic, lime | Dip for Fish and Seafood | Sharper than expected |
| The Sergeant Major | 3 out of 5 | fruity, direct chili heat, acidity | Grilled Dishes, Eggs, Soups, Pasta | Award Winner |
| Der Kapitän | 5 out of 5 | fruity, habanero aroma | wherever fire is desired | With Habaneros and Reaper |
| The Colonel | 4 out of 5 | fruity-hoppy, challengingly spicy | use sparingly | For craft beer drinkers |
| Thai Chili Flakes | 5 out of 5 | Smoky, nutty, very spicy | Sharpening at the table, Som Tam, Larb | Only one ingredient: Chili |
Thai Sauces for Wok, Salad, and Grill
In Thai cuisine, the flavor is in the sauce, not the meat. Almost every dish is built on a basic mixture of four elements: salty from fish sauce, sweet from coconut blossom sugar, sour from tamarind or lime, and spicy from chili. The ratio of these four determines whether it becomes a Pad Thai, a papaya salad, or a dip.
We prepare these exact mixtures for you. You no longer need eight individual ingredients for a dish, six of which would sit in your cupboard after cooking once.
Wok Sauces: Pad Thai and Pad Krapao
Wok sauces are only added to the pan after the meat has been seared. They give the dish its character and bind the ingredients.
Pad Thai Sauce is the base for Thailand's most famous noodle dish. Tamarind for acidity, cane-coconut sugar for sweetness, fish sauce for the salty note, plus coriander root for depth. Soak rice noodles, add egg, vegetables, and sauce – ready in fifteen minutes.
Pad Krapao Wok Sauce covers the dish eaten every day in Thailand. Sear minced meat, add sauce, finish with Thai basil. With rice and a fried egg, it's a complete meal.
Both also work beyond their namesake: with tofu, shrimp, chicken, or just with vegetables.
Dressings: Som Tam and Nam Yam
Thai salads are not side dishes, but main courses. Their dressings are significantly more acidic and salty than European vinaigrettes and contain no oils.
Som Tam Thai Dressing is the basis for green papaya salad. Traditionally, it's pounded in a mortar with garlic, chili, palm sugar, lime, and fish sauce. Ours is pre-seasoned. If you can't get green papaya, it works just as well with white cabbage, carrots, or green mango.
Nam Yam is the dressing for all Yam salads, i.e., for glass noodle salad, seafood salad, or salads with sausage and meatballs. Lime, fish sauce, and chili in the right proportion, without you having to adjust the taste.
Dips: Nam Jim for Meat, Fish, and Balls
"Nam Jim" simply means dip. In Thailand, a small bowl of it is on the table with almost every grilled or fried dish, and a different one depending on the dish.
Nam Jim Gai is the sweet chili sauce for grilled chicken. Significantly less sweet than the supermarket shelf versions, making it closer to the original.
Nam Jim Look Chin goes with meatballs. Sweet, sour, and spicy all at once, thick enough to stick to the ball. Also pairs well with grilled sausage.
Nam Jim Seafood is the spicy lime-garlic dip for fish, shrimp, and mussels. Fresh, tangy, and spicier than its light color suggests.
Hot Sauces: Captain, Colonel, and Sergeant Major
Our three hot sauces are not traditional Thai products but our own recipes based on Thai chilies. They are not cooked with the food but added at the table.
The Sergeant Major is the entry level. Prik Chinda and Chi Fa chilies, fruity heat with clear acidity, good with grilled food, eggs, and soups.
The Captain ups the ante with Habaneros. Significantly spicier, but with the typical fruity Habanero aroma.
The Colonel is the escalation: red Habaneros, Thai Chinda and Chi Fa, plus some Carolina Reaper and an IPA for the hoppy note. Challengingly spicy, but not unbearable. Dispense drop by drop.
You can find out what you can do with our sauces in our Thai recipes.
