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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.
Anything more than a straightforward white with some residual sugar would be pointless with the forceful flavors of the pad thai. A Riesling from California or Australia will be fine.
- 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
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.
nutrition information per serving
712 calories; 27g total fat; 80mg cholesterol; 2623mg sodium; 70g carbohydrates; 6g fiber; 52g protein
These nutrition facts are calculated according to the ingredients listed in this recipe. Any substitutions will change these facts. Although we strive for accuracy, please note that food manufacturers occasionally change their food formulas, which could affect the calculations as shown.
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