It was simply called "Thai Sauce" for decades before snooty foodies discovered they could import it from S.E. Asia instead of having to cultivate a friendship with S.E. Asians on this side of the Pacific who made it at home. They could sell the imported stuff to suckers, (not mentioning anyone who attended CalTech by name), at a huge mark-up with the Thai name on the bottle. Now it's made here, too.
There should be recipes for the real deal on the web, but a bit of advice if you try it, make it outside, wear gloves, and stay upwind. It has a similar effect to tear gas if you get a good snootful while making it. I leave making it to a Thai friends wife. They've been my connection for the stuff for years. A quart lasts for nearly a year, sometimes longer. That mother's milk they sell in stores doesn't induce the temporary blindness the genuine article does. As my Thai friends say, "The worse it smells, the better it tastes." It's true. The homemade stuff is a scalp lifter.
Quit stallin', Al. Star-Kist or Bumblebee for this one? Star-Kist is ok, and easiest to find, but I like the pungent dolphin undertones of Bumblebee. And once again, how many cans?