Shrimp Pad Thai

1 package (12 oz) rice noodle 1 T Sugar
2 T Butter 1/8 T Crushed red pepper
1 lb Shrimp shelled and deveined 2 C Bean sprouts
2 Eggs beat 1 T Cooking wine
1/4 C Cooking oil 1/4 C Crushed peanuts
1 T White wine vinegar 3 Green onions cut into sections
2 T Fish sauce 1 Lemon cut into wedges
Soak rice noodle in cold water for 60 minutes. Drain well and set aside.
Marinate the shrimp with a dash of salt and 1 T wine. Set aside.
Heat butter in a wok or large heavy skillet. Saute shrimp until pink. Remove and set aside.
Heat oil in wok over medium-high heat. Pour eggs into hot oil, and scramble.
Turn down heat. Add softened noodles, vinegar, fish sauce, sugar and red pepper. Adjust seasonings to taste. Stir while cooking until noodles are tender. Add cooked shrimp, green onion, and bean sprouts. Stir for 3 more minutes. Turn off heat. Garnish with peanuts and lemon, and serve.
Shrimp Pad Thai