Instructions: Every Thai restaurant has a "condiment set" of four or five little pots, known in Thai as kruang prung (often stainless steel).

These are filled with: 1: sugar 2: phom prik (ground dried red birdseye chilis) 3: nam pla prik (1 part sliced green birdseye chilis to 4 parts fish

sauce, marinated for a week) 4: prik dong (1 part sliced red birdseye chilis, in four parts

rice vinegar, marinated for a week) 5: prik siyu wan (one part sliced green Thai jalapenos in four parts

dark sweet soy sauce, marinated for a week).

These are added liberally to every dish as the diner requires.

Bottles of fish sauce, dark soy, sweet soy, and sometimes oyster sauce and hot sauce are added.

A sweet sauce (consisting of finely sliced red birdseye chilis, chopped garlic and grated ginger in sugar syrup), is also often found.

I am sure you can produce a generally Tex-mex variant, or whatever is locally appropriate.

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