IMHO this is a bad joke. Comparing ANYTHING served on an airplane (with the possible exception of ones who have a chef onboard - but still without a super hot wok) with food freshly cooked in a red hot wok with fresh ingredients added is insane.
No matter how great her food is in her own place (never went b/c wait too long and thai friends said it wasn't "all that") taking a local cook and asking therm advice on food mass produced, stored, and reheated isn't the best idea!
That said - the Thai special dinners I've pre-ordered were very good - but they were things that travel and reheat well - curries, etc.