Chicken Pad Thai

Ingredients

• 5 tablespoons asian fish sauce 
• 2 cups bean sprouts 
• 0.3 teaspoon cayenne 
• 0.5 cup lightly cilantro leaves packed
• 3 tablespoons cooking oil 
• 4 cloves garlic chopped
• 2 tablespoons juice of lime 
• 0.8 pound pasta 
• 1.5 teaspoons rice-wine vinegar 
• 0.8 teaspoon salt 
• 0.7 cup peanuts salted chopped fine
• 1 pound chicken breasts boneless skinless cut into 1-inch cubes ( 3)
• 3.5 tablespoons sugar 
• 0.5 pound spicy tofu firm cut into 1/4-inch cubes
• 1 cup water 

Equipment

• bowl
• frying pan
• pot
• wok

Directions

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.
3. Drain.
4. Meanwhile, in a wok or large frying pan, heat 1 tablespoon of the oil over moderately high heat.
5. Add the chicken and cook, stirring, until just done, 3 to 4 minutes.
6. Remove. Put another tablespoon of oil in the pan.
7. Add the tofu and cook, stirring, for 2 minutes.
8. Remove.
9. Put the remaining 1 tablespoon oil in the pan, add the garlic and cook, stirring, for 30 seconds.
10. 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.
11. 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.
12. Wine Recommendation: 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.