Quick Weeknight Dinners

Served with a bean sprout slaw, consider this chicken recipe a deconstructed pad Thai.

Instructions

Pour some sugar on me! Try this wickedly simple rub that doubles as a marinade: sugar and salt. Spread it over the steak the night before for the easiest make-ahead. The sugar caramelizes and creates a mouth-watering char on the crust, while the salt flavours the steak and keeps it juicy. It’s sweet and salty in all the right notes. —Soo Kim

Briny capers, zesty lemon and a rich butter sauce are all you need to make an amazing pan-fried fish.

Pad gaprao, sometimes written (incorrectly) as pad kra pao, is a true staple of the Thai diet. It’s sold by street vendors and at fancy restaurants, and made at home all over the country. I call this the “old school” version because it’s the old style that differs from the newer variants that are more popular today. It’s much simpler, seasoned with only fish sauce, and has no vegetables, so the flavour of the basil really shines. Modern variations include soy sauce, oyster sauce, and veggies like onions and long beans. There’s no wrong way to do it, and I want to share this piece of history before it disappears—and also because it’s much simpler to make than modern versions, but equally delicious! —Pailin Chongchitnant