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Nam prik pao, a thick sauce made of ground-up roasted chilis, soybean oil, palm sugar, fish sauce, ground-up dried shrimp and shallots, has one of those unmistakable flavors. Literally translated, the name means roasted chili water. It’s a sauce that I grew up loving — believe it or not — on toast. Mom’s version of chicken and cashew nuts uses this delicious sauce, giving this Chinese dish a uniquely Thai twist.
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