Good recipes for Phad Thai with chicken?

INGREDIENTS

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 fish sauce

3 tablespoons white sugar

1/8 tablespoon crushed red pepper

2 cups bean sprouts

1/4 cup crushed peanuts

3 green onions, chopped

1 lemon, cut into wedges

DIRECTIONS

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, fish sauce, sugar and red pepper. Adjust seasonings to taste. Mix while cooking, until noodles are tender. Add bean sprouts, and mix for 3 minutes. Garnish with crushed peanuts, chopped green onions and wedge of lemon.

3-4 boneless chicken breasts or 6-8 thighs, OR the equivalent of pork

4 Tbsp. soy sauce or tamari

1 tsp. arrowroot or cornstarch powder

1 red bell pepper, chopped into bite-size pieces

1 green bell pepper, chopped into bite-size pieces

4-6 fresh shiitake mushrooms, sliced

4 small "heads" boy choy, or the equivalent of 1 cup chinese cabbage, roughly chopped

5 green onions, cut into 2-3 inch lengths

canola oil for frying (or other vegetable oil)

handful of fresh coriander (for garnish)

SAUCE:

1 stalk lemongrass, cut into 3-inch lengths (for complete instructions, see link below)

3 Tbsp. fish sauce

2 Tbsp. tomato ketchup (or tomato paste)

1/2 cup water

1 tsp. chilli sauce (or 1 fresh red chilli, minced)

1 Tbsp. rice vinegar

3 Tbsp. brown sugar

1 thumb-size piece galangal (or ginger), grated

3 cloves garlic, minced

1 Tbsp. soy sauce

2 kaffir lime leaves, fresh, dried, or frozen (available at your local Asian grocery store)

1 heaping tsp. arrowroot powder (or cornstarch) dissolved in 3 Tbsp. water

PREPARATION:

First, mix soy sauce with arrowroot or cornstarch powder - this is your marinade. Cut meat into bite-size slices and mix with the marinade. Allow to sit (stirring occasionally) while you prepare the sauce and vegetables.

Using a sharp knife, make superficial cuts along the lengths of lemongrass.

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Then gently bend these pieces to "bruise" the lemongrass (this releases the flavor and fragrance). Place these small stalks in a mixing bowl or pot