Nam pla (1955)

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   About three blocks from the NYU Bobst Library, on West 3rd Street near 6th
Avenue, is Thai Village.  It's been there since 1985--forever in NYC
restaurant circles.    Just a few steps away from that is Sammy's Asian.
These words are right in the neighborhood (of English speakers).
   There's no excuse for "Pad Thai" not being in dictionaries.  I don't
recommend including all Thai dishes, but certainly some are justified.
   TIME OUT NEW YORK'S EATING AND DRINKING GUIDE 2003 has a category just for
"Thai."  45 restaurants are listed--and both Thai Village and Sammy's aren't
even in the book.
   THE OXFORD COMPANION TO FOOD lists "nam pla" under an entry for "nam
prik."
   WEBSTER'S NEW WORLD DICTIONARY OF CULINARY ARTS, Second Edition (2001)
goes the whole "nam" yards on page 311:

_nam pla_ (num PLAH)  A salty condiment made from fermented fish and used in
Southeast Asian cuisines.
_nam pla raa_ (num plaa raa)  An aromatic Thai sauce made by boiling
fermented fish with crushed lemongrass and kaffir lime leaves.
_nam prik_ (num preek)  A spicy Thai sauce made by pounding together salted
fish, garlic, chiles, nam pla, fresh lime juice, light soy sauce and palm
sugar.
_nam prik num_ (num preek noom)  A thick green vegetable curry from northern
Thailand, usually eaten with sticky rice.
_nam prik pao_ (num phreek pha-o)  A very spicy Thai sauce made from dried
roasted red chiles and traditionally served with rice, vegetables and salads;
also known as roasted chili paste and roasted curry paste.
_nam tan_ (num-tun)  Thai for sugar.