Chicken Pad Thai Casserole

Ingredients

2
eggs, slightly beaten
1/4
cup packed brown sugar
1
tablespoon chili garlic sauce
2
teaspoons fish sauce
1
package (20 oz) boneless skinless chicken thighs, cut in 1-inch pieces
2
cups shredded green cabbage
1
cup shredded carrot
2
cups  reduced-sodium chicken broth (from 32-oz carton)
3
tablespoons soy sauce
2
tablespoons butter
1
package (8 oz) pad Thai rice noodles
1/2
cup chopped salted roasted peanuts
3/4
cup chopped green onions
1/2
cup chopped fresh cilantro leaves
Lime wedges

Steps

  • 1
    Heat oven to 350�F. Spray 13x9-inch (3-quart) glass baking dish with cooking spray.
  • 2
    In large bowl, mix eggs, brown sugar, chili garlic sauce and fish sauce; stir in chicken, cabbage and carrot.
  • 3
    In 1-quart microwavable bowl, mix broth, soy sauce and butter. Microwave uncovered on High 4 to 6 minutes or until steaming. Add noodles to baking dish, pulling apart to spread evenly in dish. Pour broth mixture over noodles; let stand 2 minutes. Using tongs, carefully turn noodles, and spread in even layer.
  • 4
    Pour chicken mixture over noodle mixture, and spread evenly to cover noodle mixture; cover with foil. Bake 30 minutes.
  • 5
    Stir noodle mixture, then replace foil and bake 7 to 10 minutes longer or until chicken is no longer pink in center and mixture is heated to at least 165�F in center of casserole. Top with peanuts, green onions and cilantro. Serve with lime wedges.

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