Chicken Phad Thai Noodles

1 pound boneless, skinless chicken breasts, cut into 1-inch cubes

16 teaspoons 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(wansoy) leaves-

**may vary accdg to your preference

OPTIONAL:

hoisin sauce - add according to desired taste

Nutrition Info Per Serving

• Calories: 773 kcal • Carbohydrates: 84 g • Dietary Fiber: 5 g • Fat: 28 g • Protein: 50 g • Sugars: 16 g Cooking 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.

Yield: 4 servings