Pad Thai

1 (12 ounce) package rice noodles
2 tablespoons butter
1 pound boneless, skinless chicken breast halves, cut into bite-sized pieces
1/4 cup vegetable oil
4 eggs
1 tablespoon white wine vinegar
2 tablespoons oyster sauce
3 tablespoons white sugar
1/8 tablespoon crushed red pepper flakes
2 cups bean sprouts
1/4 cup crushed peanuts
3 green onions, chopped
1 lemon, cut into wedges

Soak rice noodles in cold water 30 to 50 minutes, or until soft. Drain, and set aside.Heat butter in a wok or large heavy skillet. Saute chicken until browned. Remove, and set aside. Heat oil in wok over medium-high heat. Crack eggs into hot oil, and cook until firm. Stir in chicken, and cook for 5 minutes. Add softened noodles, and vinegar, oyster sauce, sugar (pre mix vinegar,sugar and oyster sauce)and red pepper flakes. Adjust seasonings to taste. Mix while cooking, until noodles are tender. Add bean sprouts, and mix for 3 minutes. Add in green onions and peanuts. Mix and serve.