Chicken Pad Thai

Ingredients:
1 lb boneless, skinless chicken breasts (about 3), cut into 1” cubes
5 TB plus 1 tsp Asian fish sauce
½ lb firm tofu, cut into ¼” cubes
1 C water
2 TB lime juice
1 ½ tsp rice-wine vinegar
3 ½ TB sugar
¾ tsp salt
2 TB Tamari
¼ tsp cayenne pepper
¾ lb Rice Noodles
3 TB cooking oil
4 cloves garlic, chopped
3 Eggs Beaten
2/3 C salted peanuts, chopped fine
2 C bean sprouts
½ C lightly packed cilantro leaves

Ingredients:
In a small bowl, combine the chicken and ½ tsp of the fish sauce. In another bowl, combine the tofu with another ½ tsp of the fish sauce. In a medium glass or stainless-steel bowl, combine the remaining 5 TB fish sauce with the water, 1 ½ TB of the lime juice, the vinegar, sugar, salt, tamari paste and cayenne.
In a pot of boiling, salted water, cook the rice noodles until done, about 12’. Drain.
Meanwhile, in a wok or large frying pan, heat 1 TB of the oil over moderately high heat. Add the chicken and cook, stirring, until just done, 3-4’. Remove. Put another TB of oil in the pan. Add the tofu and cook, stirring, for 2’. Remove. Put the remaining 1 TB oil in the pan, add the garlic and cook, stirring, for 30” Add the beaten eggs and cook till lightly scrambled, approx 30".
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 ½ TB lime juice and half the cilantro. Top with the remaining peanuts and cilantro. Serve with Bean Sprouts on top.