Chicken Pad Thai

Chicken Pad Thai
Photo by © Melanie Acevedo

Ingredients

  • ½ pound firm tofu, cut into 1/4-inch cubes
  • 1 cup water
  • 1 pound boneless, skinless chicken breasts (about 3), cut into 1-inch cubes
  • 2 tablespoons lime juice
  • 4 cloves garlic, chopped
  • 1 ½ teaspoons rice-wine vinegar
  • 3 tablespoons cooking oil
  • + 16 more ingredients
    • ¾ teaspoon salt
    • 3 ½ tablespoons sugar
    • ½ cup lightly packed cilantro leaves
    • 2 cups bean sprouts
    • ¾ pound linguine
    • ¼ teaspoon cayenne
    • 2/3 cup salted peanuts, chopped fine
    • 5 tablespoons plus 1 teaspoon Asian fish sauce
    • ½ pound firm tofu, cut into 1/4-inch cubes
    • 1 cup water
    • 2 tablespoons lime juice
    • 1 ½ teaspoons rice-wine vinegar
    • ¾ teaspoon salt
    • ½ cup lightly packed cilantro leaves
    • ¾ pound linguine
    • ¼ teaspoon cayenne

1. 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,...

View full recipe at My Recipes

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