Chicken Pad Thai

By LaLaCooks

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.

Plus: More Chicken Recipes and Tips

Ingredients

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

Preparation

Step 1

Directions

In a small bowl, combine the chicken and 1/2 teaspoon of the fish sauce. In another bowl, combine the tofu with another 1/2 teaspoon of the fish sauce. 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.

In a pot of boiling, salted water, cook the linguine until done, about 12 minutes. Drain.

Meanwhile, in a wok or large frying pan, heat 1 tablespoon of the oil over moderately high heat. Add the chicken and cook, stirring, until just done, 3 to 4 minutes. Remove. Put another tablespoon of oil in the pan. Add the tofu and cook, stirring, for 2 minutes. Remove. Put the remaining 1 tablespoon oil in the pan, add the garlic and cook, stirring, for 30 seconds.

Add the pasta and the fish-sauce mixture. Cook, stirring, until nearly all the liquid is absorbed, about 3 minutes. Stir in the chicken, tofu, and 1/3 cup peanuts. Remove from the heat. Stir in the remaining 1/2 tablespoon lime juice, the bean sprouts, and half the cilantro. Top with the remaining peanuts and cilantro.