Pad Thai Noodles

The whole family LOVES this.  That's saying something. Plus it's super quick and an easy way to get lots of veggies into a meal.   

12 oz pad thai (flat rice) noodles
2 T butter
1 lb chicken
4 TBS oil, divided
3 garlic cloves
1 bunch green onions
4 eggs
1 T rice wine vinegar
2 T fish sauce
3 T Sweetener - agave, apple juice concentrate, etc
1/2 T soy sauce
1 T lime juice
1/4 tsp red pepper flakes (more or less, depending on how spicy you like it)
2 c. bean sprouts

1 c. matchstick carrots
1/2 head cabbage, shredded (or chopped in thin slices)
1/2 bunch cilantro, chopped
1/2 c. crushed peanuts

Get all the ingredients ready first so you can make this smoothly.  This part takes about 10 minutes:

1 - Put large pot of water on stove, turn on high
2 - cut up chicken
3 - Slice green onions and get garlic ready to press
4 - Mix sauce:   Combine vinegar, fish sauce, sweetener, lime juice and red pepper flakes.
5 - Wash/chop or shred any veggies you want
6 - Chop peanuts

Now begin the assembly.  This will take another 10-15 minutes

1 - Take your boiling pot of water off the burner.  Add the package of noodles.  Put the lid on the pot and let it sit for 8-10 minutes (set timer.)
2 - While noodles are sitting, heat butter in electric skillet (or wok).   Toss in chicken and fry until no longer pink inside (5-6 min)
3 - Remove chicken to a bowl.  Heat up 2 TBS oil and press the garlic into the oil.  Add sliced green onions.  Stir for about 30 sec - 1 min until fragrant and softened.  Add bean sprouts, carrots & cabbage and stir for 1-2 min.
4 - Remove veggies to the bowl with chicken.  Add 2 TBS oil to skillet and then crack the four eggs into the hot oil.  Use a spatula to chop the eggs up as they cook.  Cook until no longer runny (3 min or so)
5 - Drain the noodles.  Add noodles, chicken/veggies, sauce, peanuts and cilantro to the skillet  Stir it all together and heat another 3-4 minutes.

Could easily make this vegetarian without the chicken.