Ingredients
- 1 lb Chicken Breast
- 6 Tbs Asian Fish Sauce
- 1 cup H20
- 2 Tbs Lime Juice
- 1- 1/2 tsp Rice-Wine Vinegar
- 3- 1/2 Tbs Sugar
- 3/4 tsp Salt
- 1/4 tsp Cayenne Pepper
- 3/4 lbs Linguine
- 3 Tbs Cooking Oil
- 4 Cloves Chopped Garlic
- 2/3 cup Chopp’d Peanuts
- 1/2 cup Cilantro Leaves
- 1/2 lbs Tofu
- 2 cups Bean Sprouts
Preparation
Step 1
1 In small bowl, combine Chicken & 1/2 tsp. fish sauce. In another bowl combine tofu with another
1/2 tsp. of fish sauce. In a Med. Glass or SST Bowl, combine the rest of the fish sauce with H20,
1-1/2 tbsp. Lime Juice, Vinegar, Sugar, Salt, & Cayenne.
2 In a pot of boiling, Salted H20, cook the linguine until done ~ 12 mintues. Drain.
3 In wok or Lrg. Fry pan, heat 1 Tbsp. of oil over Moderately High heat. Add Chicken & cook, stirring, until just done, 3 to 4 minutes. Remove. Put another Tbsp. of oil in the pan. Add Tofu
& cook, stirring for 2 minutes. Remove. Put the remaining 1 Tbsp. oil in the pan, add the Garlic
& cook, stirring for 30 seconds.
4 Add the Pasta & the Fish-Sauce mix. Cook, stirring, until nearly all the liquid is absorbed, ~ 3 minutes. Stir in the Chicken, Tofu 1/3 Cup Peanuts. Remover from heat. Stir in remaining 1/2
Tbsp. lime juice, bean sprouts, & half the cilantro. Top w/ remaining peanuts & cilantro.