12 oz pkg rice noodles
2 tbsp butter
1 lb boneless chicken breast halves, cut into bite size pieces
¼ C veg oil
1 tbsp white wine vinegar
2 tbsp Fish Sauce
3 tbsp white sugar
1/8 Tb crushed red pepper
2 c bean sprouts
¼ c crushed peanuts
3 green onions, chopped
¼ c fresh minced cilantro
1 lemon or Lime cut into wedges
¼ lb peeled and deveined shrimp
Garlic (I cook the garlic with the chicken)
Sweet peppers, cut in slivers
Soak the rice noodles in cold water for at least 30 minutes.
Heat the butter in a large heavy skillet and saute the chicken until browned. Remove from skillet and set aside.
Heat oil in a pan over medium-high heat. Crack eggs into the hot oil and cook until firm, or you can mix them with some sambal and scramble them. Add the chicken back in and cook for 5 minutes. Add the softened noodles and vinegar, fish sauce, sugar, and red pepper.
Adjust seasoning to taste. We like it somewhat spicy and garlicy. Stir and toss until the noodles are tender.
Lastly, gently stir in the bean sprouts and continue to cook for only a few minutes - we don’t want them soggy.
Top with green onions, peanuts, and cilantro, and a squeeze of lime.