Pad Thai

• 1/2 lb. linguine (fresh is best)
• 3 Tbsp. soy sauce
• 2 tsp. sugar
• 3 Tbsp. vegetable oil or butter
• 1/2 lb. boneless chicken breast, cut into small pieces
• 1/2 lb. bean sprouts, drained
• 1/2 lb. cooked shrimp
• curry powder and/or cayenne pepper
• 3/4 c. tomato juice
• 1 Tbsp. vinegar
• 3/4 tsp. cornstarch
• garlic to taste
• 1/2 c. chopped green onions and tops

1. Cook linguine according to package directions; drain.
2. Combine tomato juice, soy sauce, vinegar, sugar and cornstarch; set aside. Heat 1 tablespoon of oil or butter in hot wok or large skillet. Add chicken and stir-fry 1 minute; remove.
3. (I cook my chicken until it is completely done which takes quite a bit longer than 1 minute.)
4. Add garlic, bean sprouts and green onions and stir-fry for 1 minute.
5. Stir in linguine and cook 2 more minutes or until heated through.
6. Return chicken with shrimp, curry, pepper and tomato mixture.
7. Cook, stirring until sauce boils and thickens. Makes 4 servings.

linguine, soy sauce, sugar, vegetable oil, chicken breast, bean sprouts, shrimp, curry, tomato juice, vinegar, cornstarch, garlic, green onions

Taken from www.cookbooks.com/Recipe-Details.aspx?id=705096 (may not work)