Tuesday, August 24, 2010

Pad Thai, make ahead version

For tonight's dinner, I'm making Pad Thai.  This isn't exactly what you'd call a make ahead dish, but I'm prepping it ahead of time to minimize the time needed to finish the meal.

Day before yesterday, I pre-cooked the chicken.  I got a screaming deal on chicken tenders that were rapidly approaching their sell-by date, so I chopped and sauteed the whole bunch, then divided it into meal-size bags for the freezer.  I just need to pull out a bag a defrost it, and it'll be good to go.  I made a double-batch of sauce last time, so I pulled it out of the freezer last night and put it in the fridge to thaw. This morning, I will chop and refrigerate the scallions and garlic, as well as blanching the bean sprouts.  The noodles will soak in cold water for the day, and will hopefully be ready by dinner time.

When I get home, all I'll need to do is heat up my stir fry pan and quickly cook it.  Shouldn't take more than 15 minutes, tops.  Good to go!

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