Phad Thai - C'Breast [SF]

By Kwasome

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.