How is Oyster Sauce used in Thai cooking?

Oyster sauce - namman hoy - is a thick, almost black sauce with a rich, savoury-sweet flavour, made from concentrated oyster extract with sugar, soy, and a little starch to thicken. A spoonful brings instant depth and gloss to stir-fries and noodles, rounding out salt with a gentle sweetness. It's a workhorse of everyday Asian cooking, used in small amounts to season rather than dominate. For vegan and vegetarian dishes we swap in mushroom sauce, which gives the same effect without the shellfish.

Can I cook with Oyster Sauce in a Chiang Mai cooking class?

Yes - we use Oyster Sauce in our hands-on classes. Explore them on our Cooking Classes page.

Oyster Sauce - Thai Pantry Essentials | Thai Akha Kitchen

Oyster sauce - namman hoy - is a thick, almost black sauce with a rich, savoury-sweet flavour, made from concentrated oyster extract with sugar, soy, and…

Oyster Sauce - Thai Pantry Essentials | Thai Akha Kitchen Oyster sauce - namman hoy - is a thick, almost black sauce with a rich, savoury-sweet flavour, made from concentrated oyster extract with sugar, soy, and…