What type of chilies are typically used in prik nam pla?

I’ve looked around a bit for a consensus, but half the internet just refers to any thai chili as “thai” or birds eye. As far as I can tell its probably prik kee noo and/or prik kee noo suan, but I guess it could be Jinda or chee faw (which look the same to me) Anyone know?

I Imagine anything that’s smallish and spicy is fine, but I was curious which one is traditional. While we’re at it, which chili is traditionally used for Pad Kra Pao? 😅

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