As a young girl in Bangkok, we planted fresh herbs and spices in the garden in our back yard. For a quick, refreshing salad, I would pick fresh bird’s-eye chilies, lemongrass, and mint and mix with fish sauce and fresh squeezed lime juice. Often I would add ground chicken or pork, seafood or tofu. Now that I live in Maine, I use fresh lobsters and also add our Pad Thai sauce.