Many kinds of food are dipped into this classic Thai sauce
1/3 cup plus 1 tablespoon lime juice
2 tablespoons nam pla (Thai fish sauce)
2 teaspoons vegetable oil
2 1/2 tablespoons finely minced shallot
2 tablespoons finely minced garlic
2 small green chilies, stemmed and finely chopped
2 small red chilies, stemmed and finely chopped
1. Combine the lime juice and nam pla in a small bowl and set aside.
2. Heat the oil in a small skillet over moderate heat. Add the shallot and garlic and cook, stirring, for about 2 minutes, or until softened and fragrant. Add the chilies, and cook an additional 30 seconds. Let cool.
3. Combine the shallot mixture with the lime juice mixture, and stir well. The sauce keeps, covered, in the refrigerator for 1 day.
Many kinds of food are dipped into this classic Thai sauce; a little bit is also sprinkled over many Thai dishes, particularly noodle dishes. Makes about 1/2 cup