pad thai with chicken

ingredients:

1 (14 ounce) package rice noodles

2 tablespoons butter

2 pounds boneless, skinless chicken breasts (cut into thin, bite-size pieces)

1/4 cup vegetable oil

4 eggs

sauce:

1/4 cup white wine vinegar

1/3 cup fish sauce

3 tablespoons white sugar

1 teaspoon crushed red pepper flakes (or more/less to taste)

1/2 lime, juiced

toppings:
1 cup bean sprouts

1/2 cup crushed peanuts

4 green onions, chopped

1/2 fresh lime, cut into wedges

instructions:

Cook rice noodles, leaving them very al-dente because they will cook more later.  

Rinse with cold water and set aside.

Make the sauce:  Combine white wine vinegar, fish sauce, sugar, red pepper flakes, and juice of 1/2 a lime in a small bowl, set aside. 

Heat butter in a wok pan or large heavy skillet.

Stir fry chicken until no longer pink.  Remove from wok pan, and set aside.

Heat oil in same wok pan over medium-high heat. Crack eggs into hot oil, stir fry until firm.

Stir in chicken, softened noodles, and sauce mixture. 

Stir and cook until noodles are tender.

Adjust seasoning (pepper flakes) to taste. 

Top each serving with green onion and peanuts.  Serve with bean sprouts and lime wedges on the side.

serves 4.  Does NOT freeze well.