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.