Chef Lynn Neumann of Sapphire Thai Food Express in Teaneck on Thai food

It wasn't until she was laid off from the Simmons Jewelry Co. in New York City in 2010 that Lynn Neumann, née Thongnid, had the time to return to the hobby she'd abandoned long ago: cooking.

The 54-year-old Bergenfield resident, who came to the United States in 1990 from Thailand, began preparing traditional Thai dishes, many of which she learned from her father as a girl, for her boyfriend Erwin Neumann to bring for lunch. He soon became a hit at his workplace, thanks to the spicy aromas emanating from the office kitchen whenever he warmed up his meals.

In 2011, Erwin became her husband, and Lynn Neumann continued to practice for several years with friend and fellow chef Mary Jaisue, formerly of Thai Palace in Teaneck, before opening Sapphire Thai Food Express in January.

The restaurant received 2 1/2 out of four stars in July from The Record.

Here, she talks about what home cooks do wrong and the health benefits of Thai food.

A great introduction to Thai food is: Pad Thai, which is noodles and meat. It's very well known, it's like fast food in Thailand. And if a restaurant cannot make a good pad Thai, they don't know what they're doing.

Thai food is different from other Asian foods because: It's much healthier. We don't deep-fry in vegetable oil, we use canola or soybean oil. We don't use a lot of tapioca powder or flour, and we use no MSG, period.

What diners don't know about Thai food: Not everything is sweet. The sweetness is added to make the diners in America happy, but Thai food from Thailand has a variety of tastes.

My favorite local restaurant: Sanducci's Trattoria in River Edge. I love their blackened pasta with any kind of sauce. They don't just open up a box and boil things — they make fresh pasta over there, and I can taste it.

One thing everyone needs in their home kitchen: A sharp set of knives. I don't care if it's expensive or cheap, if it's sharp, I'm happy. Every few minutes we re-sharpen our knives when we're preparing meat — it's something that people don't pay attention to, but once you're in the kitchen, you know how important it can be.

Biggest mistake home cooks make: Don't underestimate the importance of the quality of your ingredients. Even if you're trying to save money, and meat is 50 cents a pound cheaper, buying it will change the meal itself. The quality and presentation is not there.

Favorite cooking show: "Iron Chef." Bobby Flay is my inspiration.

My last meal would be A dish that my father taught me called moo oob ($12). It's pork marinated with herbs, and simmered with a variety of herbs and spices. It's moist and tender, and it's got beautiful color, and it blows everybody away. It's so unusual.

How I keep my weight down: I've exercised from age 11. I also control my food intake, and I don't eat fattening things. I don't eat sweets.

Favorite dish to cook: Pad Thai. You have to perfectly cook the noodles. It sounds simple, but that's how you prove to yourself you're a good chef.

Favorite dish I invented: Nam tod ($10). It's jasmine rice mixed with red curry paste with chopped lime. I make it like a meatball, and I deep-fry it. I let it cool down, and mix it with brown pork.

More information: Sapphire Thai Food Express, 445 Cedar Lane, Teaneck, 201-928-0770; sapphirethaifoodexpress.com. Appetizers $5 to $10, entrées $10 to $18. Open from 11 a.m. to 3 p.m. and 5 to 9 p.m. Monday through Thursday, 11 a.m. to 3 p.m. Friday, noon to 10 p.m. Saturday, 3 to 9 p.m. Sunday.

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