| 1 | lb | Medium shrimp |
| 2 | tb | Takrai (lemon grass); punded and thinly sliced |
| 1 | tb | Bai makrut (Kaffir lime leaves); shredded |
| 2 | tb | Bai chaphlu leaves; shredded |
| 2 | tb | Bai pak chi (coriander / cilantro leaves); chopped |
| 2 | tb | Hom daeng (shallots/purple onion); sliced thinly |
| 2 | tb | Hom (spring onion/scallion) sliced thinly |
| 1 | ts | Phom prik (ground dried red chili) |
| 1/4 | c | Nam pla (fish sauce) |
| 1/4 | c | Lime juice |
| 1 | tb | Tamarind juice |
| 2 | tb | Drained; sliced red Birdseye chilis (drain the vinegar from enough prik dong (pickled red chili)) to yield this amount) |
| 2 | tb | Drained; sliced green Birdseye chilis (drain the fish sauce from enough nam pla prik (green chilis in fish sauce) to yield this amount) |
