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