John and I always order this whenever we go to Thai restaurants. I was craving it yesterday, so I ran to my local store and picked up a few items and tried this recipe below. Turned out delicious.
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
1 tablespoon white wine vinegar
2 tablespoons fish sauce (I left this out and it still tasted great!)
3 tablespoons white sugar
1/8 tablespoon crushed red pepper
2 cups bean sprouts
1/4 cup crushed peanuts
3 green onions, chopped
1 lime, cut into wedges
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.
Garnish with crushed peanuts, chopped green onions and wedge of lime
recipe & photo by: allrecipes.com