Chicken Pad Thai

This is my sister Lisa's recipe, but since she hasn't
added it, I thought I would.
Allison Hottinger

1 (12 ounce) package rice noodles 2 tablespoons butter or olive oil 4 cloves minced garlic 1 pound boneless, skinless chicken breast halves, cut into bite-sized pieces 1/4 cup vegetable oil 4 eggs 2 tablespoon white wine vinegar 2 tablespoon fish sauce 2 teaspoons peanut butter 4 tablespoons white sugar 1/4 tablespoon crushed red pepper 2 cups bean sprouts 1/4 cup crushed peanuts 3 green onions, chopped 1 lime, cut into wedges Directions: 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. Cook noodles according to package directions.  Heat butter/olive oil 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, peanut butter, 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. Number Of Servings:4 Preparation Time:30 min