Easy Chicken Pad Thai

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

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.