Thai table condiments operate as a system — not as individual accompaniments but as a coordinated set of flavour-adjustment tools that allow the diner to tune the four-flavour balance of each dish to their preference at the table. Thompson treats the table condiment set (kruang phrung) as an integral part of Thai cuisine — not an addition but a feature. The diner's participation in the final seasoning of a dish is built into the architecture of the meal.
David Thompson, *Thai Food* (2002); *Thai Street Food* (2010)