Stir-fried Cabbage with Fish Sauce (Pad Kalamplee Nam Pla)

Name: Stir-fried Cabbage with Fish Sauce (Pad Kalamplee Nam Pla)
Prep time: 15 min
Cook time: 5 min
Total time: 20 min

Published November 06, 2025
Updated November 29, 2025
Author Bell V’Kit

Stir-fried cabbage with fish sauce (pad kalamplee nam pla, ผัดกะหล่ำปลีน้ำปลา), a simple yet flavorful Thai home-style dish of crisp cabbage stir-fried with dried shrimp and golden garlic. Savory, aromatic, and perfectly balanced.

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Total : 20 min

Spice Level : Not spicy

Skill Level : Easy

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What Is Stir-fried Cabbage with Fish Sauce - ผัดกะหล่ำปีน้ำปลา?

Stir-fried cabbage with fish sauce is a simple Thai dish that proves you don’t need much to make something delicious. Just cabbage, fish sauce, garlic, and dried shrimp. That’s it.

The cabbage stays crisp, the garlic turns golden and fragrant, and the dried shrimp brings that punchy, savory umami you can smell across the kitchen. In Thailand, this is a common dish you’ll find in homes as it’s simple, quick, and easy to make. Above all, it just tastes so good.

Serve it hot with a bowl of jasmine rice and enjoy!

Hi! I’m Bell. I love food, travel, and cooking with fresh ingredients. On this site, I share Thai recipes that are fun to make and enjoy with loved ones. Some recipes lean toward tradition, while others carry my own twist.
Happy cooking!

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Why You'll Love Stir-fried Cabbage with Fish Sauce

Big flavor from a few, simple ingredients – Just garlic, fish sauce, sugar, cabbage, and dried shrimp, yet every bite bursts with umami and aroma.
Crunch meets savory – Crispy fried garlic and dried shrimp add texture and a deep, toasty flavor that makes plain cabbage exciting.
Light but flavorful – It’s one of those dishes you can eat over and over again. The flavor isn’t overpowering, just deliciously well-balanced.
Quick and effortless – Ready in 20 minutes with ingredients you probably already have at home.

Shopping Checklist (Ingredients & Equipment)

Here’s a simplified, but handy shopping checklist of ingredients and equipment for quick planning.

[{

Equipment

[] Wok or large frying pan – for quick, even stir-frying over high heat.
[] Spatula or wok turner – to toss and move the cabbage.

}]

Ingredients Highlights: Fish Sauce

Why Fish Sauce Matters in Stir-fried Cabbage with Fish Sauce

Fish sauce is the heartbeat of this dish, and is the source of umami and savoriness.

Just a drizzle around the edges of a hot wok releases a wave of aroma that instantly transforms the simple cabbage and garlic into something remarkable. Fish sauce is salty, complex, and full of character, and is a seasoning that adds flavor, not just saltiness.

In this stir-fry, fish sauce binds everything together. It enhances the sweetness of the cabbage, complements the aroma of fried garlic, and deepens the briny notes of dried shrimp. Without it, the dish would taste flat—missing that soulful, salty-sweet balance that defines Thai comfort food.

Beyond this recipe, fish sauce is a cornerstone of Thai cuisine. It’s used in nearly every savory dish, from curries and soups to dipping sauces.

Tips before you start making Pad Kalamplee Nam Pla

Use high heat for that charred wok aroma (we call it ‘klin krata’ in Thai): Stir-fry the cabbage quickly over high heat to get a slight char and smokiness without overcooking it. This gives the dish a true street food flavor.
Don’t overcrowd the pan: If you're doubling the recipe, cook in batches. Too much cabbage at once will steam instead of stir-fry.
Drizzle fish sauce around the wok edges: This technique releases the aroma of the fish sauce as it hits the hot wok, enhancing the depth of flavor.
Balance the texture: The cabbage should be slightly wilted but still crisp. It only takes 1–2 minutes of stir-frying to reach the right texture.
Double garlic = double flavor: Using both stir-fried and deep-fried garlic adds layers of aroma and crunch.
Use neutral oil with high smoke point: Rice bran, canola, or sunflower oil are ideal, they don’t interfere with flavor and can handle the heat.

Stir-fried Cabbage with Fish Sauce (Pad Kalamplee Nam Pla)

Stir-fried cabbage with fish sauce (pad kalamplee nam pla, ผัดกะหล่ำปลีน้ำปลา), a simple yet flavorful Thai home-style dish of crisp cabbage stir-fried with dried shrimp and golden garlic. Savory, aromatic, and perfectly balanced.

Servings : 2

Spice Level : Not spicy

Skill Level : Easy

Prep : 15 min

Cook : 5 min

Total : 20 min

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Ingredients

[{

Equipment

[] Wok or large frying pan – for quick, even stir-frying over high heat.
[] Spatula or wok turner – to toss and move the cabbage.

}]

Cooking Instructions

1. Fry the Dried Shrimp

[] Heat a little oil in a pan over medium heat.
[] Add the dried shrimp and fry until fragrant and slightly crispy. Set aside.

2. Fry the Garlic

[] In the same pan, add more oil if needed.
[] Add half of the garlic (15g) and fry over medium heat until golden and fragrant. Set aside for topping.

3. Stir-Fry the Cabbage

[] Add the remaining 15g of garlic to the pan and stir-fry briefly over medium heat, until fragrant.
[] Turn the heat to high and add the cabbage. Stir-fry briskly for about 1–2 minutes.
[] Sprinkle in the sugar.
[] Drizzle fish sauce around the edges of the wok to release its full aroma.
[] Add water to help steam and soften the cabbage slightly.
[] Stir-fry just until the leaves begin to wilt but stay crisp. Avoid overcooking.

4. Serve

[] Turn off the heat and transfer to a serving plate.
[] Top with deep-fried garlic and crispy dried shrimp.
[] Serve immediately with steamed rice.

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FAQs for Pad Kalamplee Nam Pla (Stir-fried Cabbage with Fish Sauce)

What kind of cabbage should I use to make Pad Kalamplee Nam Pla?

Go for regular green cabbage – the round, firm kind. It stays crisp and holds up beautifully to high heat. Napa or savoy cabbage can work too, but they soften faster and release more water.

Why drizzle the fish sauce around the edges of the wok?

It’s a classic Thai cooking trick. Letting the fish sauce hit the hot wok first releases its deep aroma before it blends into the stir-fry. That quick sizzle brings out the smoky, savory flavor that defines this dish.

How do I keep the cabbage crisp, not soggy?

Cook fast and hot. Use high heat, don’t overcrowd the pan, and stir-fry just until the leaves start to wilt.

Can I skip the dried shrimp when cooking Pad Kalamplee Nam Pla?

You can, but you’ll lose some of the umami depth. For a vegetarian version, add a splash of soy sauce or a few drops of mushroom sauce to bring back some of that savory note.

What do you eat with Pad Kalamplee Nam Pla?

Steamed jasmine rice is perfect. This dish also pairs beautifully with fried eggs (kai dao), grilled pork, or crispy fish.

Is Pad Kalamplee Nam Pla a common home dish in Thailand?

Very much so. It’s one of those comforting dishes you’ll find in Thai homes everywhere because it’s quick, easy, and tasty.