Chicken Pad Thai
"Our version of pad Thai, the satisfying rice-noodle dish from Thailand, is made with chicken, tofu, bean sprouts, and, in place of rice noodles, linguine. The fish sauce is available at Asian markets and keeps forever. If you like, you can use a mixture of soy sauce and oyster sauce instead. Lime wedges make a nice finaly touch...."
INGREDIENTS
•
1 pound boneless, skinless chicken breasts (about 3), cut into 1-inch cubes
•
5 tablespoons plus 1 teaspoon Asian fish sauce
•
½ pound firm tofu, cut into ¼-inch cubes
•
1 cup water
•
2 tablespoons lime juice
•
1½ teaspoons rice-wine vinegar
•
3½ tablespoons sugar
•
¾ teaspoon salt
•
¼ teaspoon cayenne
•
¾ pound linguine
•
3 tablespoons cooking oil
•
4 cloves garlic, chopped
•
⅔ cup salted peanuts, chopped fine
•
2 cups bean sprouts
•
½ cup lightly packed cilantro leaves
Comments & Reviews
Just A Pinch Sweepstakes