| | Directions | | Soak rice noodles in cold water 30 to 50 minutes, or until soft. Drain, and set aside. Heat butter in a wok or large heavy skillet. Sauté 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. |
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| Ingredients | | - |  | 1 package rice noodles (12 ounce package) |
| - | | 2 tablespoons butter |
| - | | 1 pound boneless, skinless chicken breast halves, cut into bite-sized pieces |
| - | | 1/4 cup vegetable oil |
| - | | 4 eggs |
| - | | 1 tablespoon white wine vinegar |
| - | | 2 tablespoons fish sauce |
| - | | 3 tablespoons white sugar |
| - | | 1/8 tablespoon crushed red pepper |
| - | | 2 cups bean sprouts |
| - | | 1/4 cup crushed peanuts |
| - | | 3 green onions, chopped |
| - | | 1 lemon, cut into wedges |
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