Pad Thai

Description:
Noodle dish

Ingredients:
1 (12 ounce) package rice noodles
2 tbsps. butter
1 lb. boneless, skinless chicken breast halves, cut into bite-sized pieces
1/4 cup vegetable oil
4 eggs
1 tbsp. white wine vinegar
2 tbsps. fish sauce
3 tbsps. white sugar
1/8 tbsp. crushed red pepper
2 cups bean sprouts
1/4 cup crushed peanuts
3 green onions, chopped
1 lemon, cut into wedges


Directions:
1. Soak rice noddles on cold water 30 to 50 minutes, or until soft. Drain, and set aside.

2. Heat butter in a wok or large heavy skillet. Saute chicken until browned. Remove, and set aside.

3. 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.