Pad Thai by Owen Witesman

Ingredients:
1 12oz package rice noodles (wide)
2 T butter
1 lb boneless, skinless chicken cut into bite size pieces
1/4 C vegetable oil
4 eggs
1 T vinegar
1 T fish sauce
3 T sugar
1 T crushed red pepper (or to taste, I only add 1 or 2 t)
garlic
2 T soy sauce
2 T lemon juice
Ketchup to taste (and for color)
3 green onions
1/4 C crushed peanuts
2 C bean sprouts

Directions:
Soak rice noodles in cold water 30-50 minutes, or until soft. Drain, set aside. Heat butter in a wok or large heavey skillet. Saute chicken and garlic (2 or 3 cloves) until brown. Remove and set aside. Heat oil in wok over MH heat. Crack eggs into hot oil and cook until firm. Stir in chicken. Add softened noondles, vinegar, fish sauce, sugar, red pepper, soy sauce, and lemon juice. Mix while cooking until noodles are tender. Add green onions, bean sprouts and crushed peanuts and mix for 1 or 2 minutes more.