Ingredients

• 1 , 12 ounce
• 2 tablespoons butter
• 1 pound boneless , skinless chicken breast halves, cut into bite-sized pieces
• 0.25 cups vegetable oil
• 4 eggs
• 3 tablespoons white sugar
• 2 tablespoons fish sauce
• 1 tablespoon white wine vinegar
• 0.13 tablespoons crushed red pepper
• 2 cups bean sprouts
• 3 greens onions , chopped
• 0.25 cups crushed peanuts
• 1 lemon , cut into wedges

Instructions

1. 1 Gather all ingredients.
2. 2 Soak rice noodles in cold water until soft, 30 to 50 minutes. Drain and set aside.
3. 3 Meanwhile, heat butter in a wok; add chicken and sauté until browned. Remove chicken and set aside.
4. 4 Heat oil in the wok over medium-high heat. Crack eggs into hot oil and cook until firm. Stir in chicken and cook for 5 minutes.
5. 5 Add softened noodles, sugar, fish sauce, vinegar, and red pepper; mix well until noodles are tender. Adjust seasonings to taste.
6. 6 Stir bean sprouts into wok and cook for 3 minutes.
7. 7 Serve topped with green onions, crushed peanuts, and a wedge of lemon.

Nutrition per serving