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Active Time: 25 Minutes
Total Time: 25 Minutes
Yield: Serves 4
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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.
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RECIPE 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 |
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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.
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In a pot of boiling, salted water, cook the linguine until done, about 12 minutes. Drain.
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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.
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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.
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Recipe reprinted by permission of Food and Wine. All rights reserved.
Date Added: 01/01/2008
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Nutrition Facts per Serving
Yield: Serves 4
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| Carbohydrates, Total: |
70g |
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