Chicken Pad Thai

Name: Chicken Pad Thai
Ingredients: 1 pound boneless, skinless chicken breasts (about 3), cut into 1-inch cubes; 5 tablespoons plus 1 teaspoon Asian fish sauce; 1/2 pound firm tofu, cut into 1/4-inch cubes; 1 cup water; 2 tablespoons lime juice; 1 1/2 teaspoons rice-wine vinegar; 3 1/2 tablespoons sugar; 3/4 teaspoon salt; 1/4 teaspoon cayenne pepper; 3/4 pound linguine; 3 tablespoons cooking oil; 4 cloves garlic, chopped; 2/3 cup salted peanuts, chopped fine; 2 cups bean sprouts; 1/2 cup lightly packed cilantro leaves

Chicken Pad Thai was pinched from <a href="http://www.cooking.com/recipes-and-more/recipes/Chicken-Pad-Thai-recipe-2633.aspx" target="_blank">www.cooking.com.</a>

"Our version of pad thai, the satisfying rice-noodle dish from Thailand, is made with chicken, tofu, bean sprouts, and, in place of hard-to-find 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 final touch...."

INGREDIENTS

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1 pound boneless, skinless chicken breasts (about 3), cut into 1-inch cubes

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5 tablespoons plus 1 teaspoon Asian fish sauce

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1/2 pound firm tofu, cut into 1/4-inch cubes

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1 cup water

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2 tablespoons lime juice

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1 1/2 teaspoons rice-wine vinegar

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3 1/2 tablespoons sugar

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3/4 teaspoon salt

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1/4 teaspoon cayenne pepper

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3/4 pound linguine

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3 tablespoons cooking oil

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4 cloves garlic, chopped

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2/3 cup salted peanuts, chopped fine

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2 cups bean sprouts

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1/2 cup lightly packed cilantro leaves

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