Sri Racha for thai-style omelet
Crystal for every day use — not so hot, so you can apply it liberally.
Tabasco for oysters and clam chowder
Tapatio or Salsa Huichol (not easy to find) for pork.
Homemade prik nam pla [thai “rat sh*t” chilles and fish sauce] for yellow curry. Homemade prik nam som [jalapenos and white vinegar] for rice soup.
I don’t know why the Wikipedia article said that Huy Fong trademarked Sri Racha in the US. Sri Racha is a town, and generally you cannot trademark geographic names. Shark Brand from Cholburi province, where the town of Sri Rachais located, is sold in the US as Sri Racha sauce. It’s orange rather than red, and less goopy than the Huy Fong stuff.
My wife and I have talked about learning to cook Thai and Vietnamese food for a while. Maybe I'll get that Asian cookbook down...