Karah's Yummy Pad Thai

1 (8 oz) package wide rice noodles (or half of a 14 oz package)
2 T. butter (or less)
1 lb. diced chicken breast
2 T. oil
4 eggs
2 cups grated carrot
1 cup bean sprouts
1/4 cup peanuts, chopped
3 green onions, chopped

Sauce
2 T white wine vinegar
4 T fish sauce
6 T sugar
1/2 T crushed red pepper or to taste
1 1/2 T peanut butter

Cook noodles per instructions. Drain and set aside.

In a small bowl combine sauce ingredients. Melt butter in a wok or large heavy skillet and saute chicken until browned. Remove and set aside.

Heat oil in same pan and crack eggs, scrambling them and cooking until firm. Stir in chicken and carrots and cook until cooked through.

Add cooked noodles, sauce ingredients, and bean sprouts and cook until sauce is thickened. Mix in crushed peanuts.

Garnish with chopped onions.