When we were in her hometown a few weeks ago, Eid made some pad Thai sauce following her mother’s recipe. Since returning to Chiang Mai, I’ve been using it mostly as a dipping sauce with grilled or fried chicken, but last Sunday, we went to a friend’s house to have a proper meal of pad Thai for lunch. Eid brought all the ingredients and cooked enough for four people (Irrawaddy office manager Ko Win Thu and his wife, Tuk, plus Eid and myself) in just a few minutes. She also made some som tam (green papaya salad) to go with it. It was quick, simple and cheap, but better than anything you could buy in a Thai restaurant (even here).