Pad Thai - cooking recipe

Ingredients

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

Preparation

Cook linguine according to package directions; drain.
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.
(I cook my chicken until it is completely done which takes quite a bit longer than 1 minute.)
Add garlic, bean sprouts and green onions and stir-fry for 1 minute.
Stir in linguine and cook 2 more minutes or until heated through.
Return chicken with shrimp, curry, pepper and tomato mixture.
Cook, stirring until sauce boils and thickens. Makes 4 servings.