Pad Thai

• 1 (14oz) package rice noodles
• (soaked for 50 min in cold water)
• 2 tablespoons butter
• 1 pound chicken cubed
• 1/4 C Vegetable Oil
• 1/4 C Sesame Oil
• 4 Eggs
• 2 Tbl White Wine Vinegar
• 4 table spoons fish sauce
• 6 Tbl White Sugar
• 1/8 or more crushed red pepper flakes
• 2 C Bean Sprouts
• 1/4 C Crushed Peanuts
• 3 Green onions chopped
• 1 Lime Wedged or Juiced
• Cilantro for garnish (optionial)

1. 1. Soak rice noodles in cold water for 50 minutes until soft, drain and set aside
2. 2. Heat butter in Wok with butter and saute chicken until browned. Remove from heat and set aside
3. 3. Heat oil in Wok over medium-high heat. Crack Eggs into hot oil and cook until scrambled and firm. Stir in Chicken and cook 5 min. Add softened noodles, and vinegar, fish sauce, sugar and red pepper. Adjust seasoning to taste. Mix while cooking, until noodles are tender. Add bean srpouts, green onion, chopped peanuts & juice from 1 lime. mix and keep on low until ready to serve.
4. Garnish with Cilantro

rice noodles, butter, chicken, vegetable oil, sesame oil, eggs, tbl white wine vinegar, fish sauce, tbl white sugar, red pepper, sprouts, peanuts, green onions, cilantro

Taken from www.epicurious.com/recipes/member/views/pad-thai-52018631 (may not work)