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Ingredients

2 tablespoons fish sauce
1 pound chicken ; boneless, skinless breasts, cut into bite-sized pieces
ounce rice noodles
butter
1 tablespoon wine vinegar
4 egg(s)
1/4 cup vegetable oil
3 tablespoons sugar
1/8 teaspoon cayenne pepper ; crushed
2 cups bean sprouts
3 green onions ; chopped
1/4 cup peanuts ; crushed

Preparation:

Soak noodles in cold water until soft, or about 30 to 50 minutes. Drain and set aside. Melt butter in a large skillet or wok over medium heat and saute chicken until browned. Remove and set aside. Heat oil in skillet over medium-high heat. Crack the eggs into the oil and cook until firm. Add chicken and cook for another 5 minutes. Add noodles, fish sauce, cayenne pepper, wine vinegar and sugar. Stir while cooking, until noodles are tender. Add bean sprouts, mixing for another 3 minutes. Garnish with green onions and the crushed peanuts. Serves 6.

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Nutrition Information^*
per serving
Based on a 2000 calorie diet

Calories: 286.3
Total Sugars: 7.1g
Carb.: 8.1g
Fiber: 0.7g
Total Fats: 19.8g
Cholesterol: 171.7mg
Protein: 21.7g
Sodium: 565.5mg

Detailed Nutrition...

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^*Data provided by USDA