Pad Thai- Thai Stir-fried Rice Noodles

1. Ingredients
1 (12 ounce) package rice noodles
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

2. 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. 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.
Yield: 6 servings