A Thai-Chinese street food filled with the warm heat of fresh ginger.
Prik nam pla literally translates to"chiles in fish sauce." It is a condiment often present at the table, and it's used to for seasoning and adding chile heat to various dishes, especially stir-fries, eggs, and rice. Prik nam pla is not meant to be a “balanced” sauce—it is intentionally very salty and spicy, with just a hint of fresh acidity from lime juice. It is strongly recommended for serving with this dish, but it is optional.
The roots of fresh coriander provide a slight herbal note to dishes, but are unfortunately hard to find in the US, as they are often cut off from the stems before going to market . Coriander roots can also be found at Southeast Asian markets. If you can't find the herb with the roots still attached, you can either substitute with an equal amount by weight of tender stems or omit it altogether.
To rehydrate wood ear mushrooms, place them in a heatproof bowl, cover with boiling water, and set aside to steep for 15 minutes. The chiles in the stir-fry are meant to have some heat, but should be much milder than small Thai chiles. You are looking for crisp, fresh chile aroma, not sharp spiciness. In Thailand, the red chiles used for this dish are called prik chee faa, and yellow-orange chiles are named prik leung. Fresh cayenne peppers are a comparable substitute, and can be found at Southeast Asian markets, some grocery stores, and farmers markets in the late summer and fall.This dish is best enjoyed immediately.
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