Tags

, , , , , ,

CHICKEN PAD THAI

067

Ingredients

  1. 1 pound boneless, skinless chicken breasts (about 3), cut into 1-inch cubes
  2. 5 tablespoons plus 1 teaspoon Asian fish sauce
  3. 1/2 pound firm tofu, cut into 1/4-inch cubes
  4. 1 cup water
  5. 2 tablespoons lime juice
  6. 1 1/2 teaspoons rice-wine vinegar
  7. 3 1/2 tablespoons sugar
  8. 3/4 teaspoon salt
  9. 1/4 teaspoon cayenne
  10. 3/4 pound linguine
  11. 3 tablespoons cooking oil
  12. 4 cloves garlic, chopped
  13. 2/3 cup salted peanuts, chopped fine
  14. 2 cups bean sprouts
  15. 1/2 cup lightly packed cilantro leaves

Directions

  1. In a small bowl, combine the chicken and 1/2 teaspoon of the fish sauce.
  2. In another bowl, combine the tofu with another 1/2 teaspoon of the fish sauce.
  3. In a medium glass or stainless-steel bowl, combine the remaining 5 tablespoons fish sauce with the water, 1 1/2 tablespoons of the lime juice, the vinegar, sugar, salt, and cayenne.
  4. In a pot of boiling, salted water, cook the linguine until done, about 12 minutes. Drain.
  5. Meanwhile, in a wok or large frying pan, heat 1 tablespoon of the oil over moderately high heat.
  6. Add the chicken and cook, stirring, until just done, 3 to 4 minutes. Remove.
  7. Put another tablespoon of oil in the pan. Add the tofu and cook, stirring, for 2 minutes. Remove.
  8. Put the remaining 1 tablespoon oil in the pan, add the garlic and cook, stirring, for 30 seconds.
  9. Add the pasta and the fish-sauce mixture. Cook, stirring, until nearly all the liquid is absorbed, about 3 minutes.
  10. Stir in the chicken, tofu, and 1/3 cup peanuts. Remove from the heat.
  11. Stir in the remaining 1/2 tablespoon lime juice, the bean sprouts, and half the cilantro. Top with the remaining peanuts and cilantro.

*Substitute meat if desired.  Same recipe works for shrimp, beef, pork, or vegetarian.