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    Chicken Pad Thai


    Source of Recipe


    Unknown

    Recipe Introduction


    Serves 4

    List of 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
    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

    Recipe



    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, the vinegar, sugar, salt, and cayenne.

    2. In a pot of boiling, salted water, cook the linguine until done, about 12 minutes. Drain.

    3. 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.

    4. 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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