Chicken Pad Thai

• 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 leaves

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.
5. Yield: 4 servings (Serving size: 4 servings)

chicken breasts, fish sauce, firm tofu, water, lime juice, ricewine vinegar, sugar, salt, cayenne, linguine, cooking oil, garlic, peanuts, bean sprouts, cilantro

Taken from www.epicurious.com/recipes/member/views/chicken-pad-thai-1233878 (may not work)