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Ingredients
- 1 pound boneless skinless chicken breasts (about 3 to 4), cut into 1-inch cubes
- 5 tablespoons plus 1 teaspoon Asian fish sauce
- 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
Instructions
- In a medium bowl, combine the fish sauce, water, 1½ tablespoons lime juice, vinegar, sugar, salt, and cayenne; set aside.
- In a pot of boiling, salted water, cook linguine until al-dente, about 12 minutes. Drain, rinse with cool water, and set aside.
- Meanwhile, in a wok or large frying pan, heat 1 tablespoon oil over medium-high heat.
- Add the chicken and cook, stirring often, until just done, 3 to 4 minutes. Remove to a paper-towel lined dish; set aside.
- Put the remaining oil in the pan, add garlic and cook, stirring constantly, for about 30 seconds, do not brown or burn.
- Immediately add the pasta and fish-sauce mixture.
- Cook, stirring constantly, until nearly all the liquid has been absorbed.
- Stir in the cooked chicken.
- Remove from heat. Stir in remaining lime juice, bean sprouts, and half the cilantro.
- Garnish with remaining peanuts and cilantro.
- Serve Immediately.