I made this on a warm, sunny afternoon and it had a nice, refreshing taste to it, especially with fresh lime squeezed on top right before eating.
I didn't include the chicken, instead I made this one of the 1-2 vegetarian meals I cook each week to save money. It was really good, and easy to throw together. The kids weren't too excited about it, but Eric and I liked it a lot. The leftovers are good cold, or reheated. I'll make this again! I followed the recipe, except I forgot the rice-wine vinegar, and we topped our Pad Thai with chopped peanuts, cilantro, and sesame seeds, and a squeeze of lime.
I got this recipe from Pinterest, but it is originally from JenniferCooks.com. She has a whole section of 'ethnic' recipes, which you don't see on a lot of food blogs, so if you like food from around the world, you should check out her site!
Easy Chicken Pad Thai from JenniferCooks.com
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
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
1. In a medium glass or stainless-steel bowl, combine the 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. Put the remaining 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 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.
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. Put the remaining 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 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.
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