Thai and Vietnamese plates with honey lime chicken, a herbed flank steak and pesto burrata gnocchi

Pad thai is a dish about balance rather than heat: sour, sweet, salty, then peanut over the top. The traditional method has the noodles going in barely soaked so they finish cooking in the sauce, and that is exactly what rescues it as a delivery dish, because they arrive firm and land properly after a reheat. Scallion greens go over cold at the end. It is the one thing here I will not double, since the pan needs the room to work.

Plum and peach are both worth buying right now, so they went into one salad from two directions: plum cut through romaine with cucumber and basil, peach blended into the vinaigrette that dresses it. That vinaigrette is packed apart, because romaine gives up within the hour once it is wet. The same market trip is where the burrata for the gnocchi came from. Eat that salad first and the gnocchi second.

Reheating, shortest first. The crispy baked thai shrimp cakes want 6 minutes in an air fryer, the honey lime chicken tenders 8 minutes at 350°F covered, and the mozzarella stuffed zucchini boats 12 minutes at 375°F uncovered so the cheese melts again instead of weeping out. The garlic roasted mixed sweet potatoes come back better in a dry pan than in an oven.