makes 4 servings       total time: 40 minutes

1 lb boneless, skinless chicken breasts (about 3), cut into 1-inch cubes
5 T plus 1 tsp asian fish sauce (could be substituted with soy sauce)
1/2 lb firm tofu, cut into 1/4-inch cbues
1 c water
2 T lime juice
1.5 tsp rice-wine vinegar
2 T sugar
3/4 tsp salt
1/4 tsp cayenne
3/4 lb rice noodles
3 T cooking oil
4 cloves garlic, chopped
2/3 c salted peanuts, chopped fine
2 c bean sprouts
2 stalks of green onions, chopped
1/2 c lightly packed cilantro leaves


  1. in a small bowl, combine the chicken and 1/2 tsp of the fish sauce. in another bowl, combine the tofu with another 1/2 tsp of the fish sauce. in a medium glass or stainless steel bowl, combine the remaining 5 T fish sauce with the water, 1.5 T of lime juice, vinegar, sugar, salt, and cayenne.
  2. in a pot of boiling water, cook the rice noodles until done, about 10 minutes. drain.
  3. meanwhile, in a wok or large frying pan, heat 1 T of oil over moderately high heat. add the chicken and cook, stirring, until just done, 3-4 minutes. remove.
  4. put another T oil in the pan. add the tofu and cook, stirring, for 2 minutes. remove.
  5. put the remaining 1 T oil in the pan, add garlic and cook, stirring, for 30 seconds.
  6. add the noodles 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 c peanuts. remove from heat. stir in the remaining 1/2 T lime juice, bean sprouts, green onions, and half the cilantro. top with the remaining peanuts and cilantro.


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