Nam Prik Noom

Spicy Level: Spicy

Gluten-Free: Yes

Nam Prik Noom is a Northern Thai dip that's smoky, spicy, packed with garlic, and simple to make. Made with roasted green chilies, shallots, and garlic, it's served as a dip with Thai beef jerky.


Choice of Proteins Ingredients Quantity
Thai Beef Jerky Dried beef flank steak 1/4 lb
Instant Green Chili (Prik Num) 1 pack
Cucumber 1
  Swiss chard  2 leaves




  1. Wash and slice cucumber into whatever size and shape you desire.
  2. Wash and dry the swiss chard and remove the stems from the leaves. Stack the leaves on top of each other, roll them like a cigar. Cut the cigar into thin (1/8-inch) ribbons. Repeat until all the leaves are shredded. 



  1. Cook the beef jerky:
  • Place the dried beef strips on a microwavable bacon rack. Cover the meat with paper towel. 
  • Set the microwave to high power and cook the meat for 2 ½ minutes. 
  • Turn the strips over using tongs and cook them for another 1 ½ minutes. 
  • Turn the strips one more time and cook them for another 1/ ½ minutes or more, depending on the thickness of the meat.
  • Make the Green Chili Dip:
    Follow the instructions, add warm water to the chili powder in a serving bowl and stir thoroughly.
  • Serve with the sliced cucumber and swiss chard.