1poundboneless, skinless chicken breast halves, cut into bite-sized pieces
1/4cuppeanut oil
2clovesof garlic, minced
3green onions, chopped
4eggs
2tablespoonwhite wine vinegar
4tablespoonsfish sauce
6tablespoonswhite sugar
1tablespoonsweet chili sauce
1 1/2teaspooncrushed red pepper
1/8teaspooncayenne pepper
2cupsbean sprouts
1/4cupcrushed peanuts
1green onion, chopped for garnish
1lime, cut into wedges
Instructions
Soak rice noodles in hot water 30 to 45 minutes, or until soft. Drain, and set aside.
Heat peanut oil in a wok or large heavy skillet over medium-high heat. Saute chicken, garlic, and green onions until browned. Remove, and set aside.
Return the wok to the burner and add 1/4 cup of peanut oil. Heat oil in wok over medium-high heat. Crack eggs into hot oil, and cook until firm. Stir in chicken, softened noodles, vinegar, fish sauce, sugar, sweet chili sauce, red pepper, and cayenne pepper. Adjust seasonings to taste. Mix while cooking, until noodles are tender. Add bean sprouts and a squirt of lime, and mix for 2-3 minutes. Garnish with crushed peanuts, green onions, and a lime wedge.