1 (12 ounce) package rice noodles
2 tablespoons peanut oil
1 pound boneless, skinless chicken breast halves, cut into bite-sized pieces
1/4 cup peanut oil
2 cloves of garlic, minced
3 green onions, chopped
2 tablespoon white wine vinegar
4 tablespoons fish sauce
6 tablespoons white sugar
1 tablespoon sweet chili sauce
1 1/2 teaspoon crushed red pepper
1/8 teaspoon cayenne pepper
2 cups bean sprouts
1/4 cup crushed peanuts
1 green onion, chopped for garnish
1 lime, cut into wedges
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.