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Chicken Pad Thai

Source: Quick from Scratch - Chicken, Turkey, and Cornish Hen
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Rating: 3   Reviews: 3 See Reviews
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Active Time:  25 Minutes
Total Time:  25 Minutes
  Serves 4
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.
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
Chicken Pad Thai Recipe at Cooking.com
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.


Recipe reprinted by permission of Food and Wine. All rights reserved.
Date Added: 01/01/2008
Nutrition Facts per Serving
Yield:   Serves 4
Calories: 712
Fat. Total: 27g
Fiber: 6g
Carbohydrates, Total: 70g
Sodium: 2623mg
% Cal. from Fat: 34%
Cholesterol: 80mg
Protein: 52g
Spotlight Recipe Review See all 3 reviews »

Rating: 4
by: Peter Reviewed: 04/14/2013
Tasty, but is it GOOD for you ?
This looks delicious, but I gave it a "2" because it's a SALT BOMB !! One portion, according to your nutritional analysis, contains more than the current recommended maximum sodium intake for a WHOLE DAY.
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