· 1 (12 ounce) package rice noodles· 2 tablespoons butter· 1 pound boneless, skinless chicken breast halves, cut into bite-sized pieces· ¼ cup vegetable oil· 4 large eggs eggs· 1 tablespoon white wine vinegar· 2 tablespoons fish sauce· 3 tablespoons white sugar· ⅛ tablespoon crushed red pepper· 2 cups bean sprouts· ¼ cup crushed peanuts· 3 medium (4-1/8" long)s green onions, chopped· 1 lemon, cut into wedges
Step 1Soak rice noodles in cold water 30 to 50 minutes, or until soft. Drain, and set aside.Step 2Heat butter in a wok or large heavy skillet. Saute chicken until browned. Remove, and set aside. Heat oil in wok over medium-high heat. Crack eggs into hot oil, and cook until firm. Stir in chicken, and cook for 5 minutes. Add softened noodles, and vinegar, fish sauce, sugar and red pepper. Adjust seasonings to taste. Mix while cooking, until noodles are tender. Add bean sprouts, and mix for 3 minutes.