Pad Thai Casserole

Pad Thai Casserole is one of these dishes that easily blends remedy and excitement. Inspired by means of the basic flavors of Thai road meals however tailored for the convenience of a busy Midwestern kitchen, this casserole is best for when you crave some thing a bit distinguished however do not desire to spend hours in the kitchen. It’s a exquisite way to introduce your household to new flavors whilst nevertheless playing the acquainted comfy feeling of a casserole.

INGREDIENTS

• eight oz rice noodles
• 2 tablespoons vegetable oil
• 1 lb fowl breast, reduce into bite-sized pieces
• 2 cloves garlic, minced
• 3 eggs, gently beaten
• 1.5 cups bean sprouts
• 1 pink bell pepper, thinly sliced
• 3 inexperienced onions, chopped
• 1/2 cup roasted peanuts, chopped
• 1/4 cup cilantro, chopped
• Lime wedges for serving

INSRUCTIONS

1. Preheat your oven to 375°F (190°C).
2. Cook the rice noodles in accordance to the package deal instructions, drain, and set aside.
3. In a giant skillet, warmth the vegetable oil over medium heat. Add the fowl breast portions and prepare dinner until no longer pink, about 5-7 minutes.
4. Add the minced garlic to the skillet and sauté for any other minute till fragrant.
5. Push the rooster and garlic to one facet of the skillet and pour in the overwhelmed eggs on the different side. Scramble the eggs till wholly cooked, then combine collectively with the chicken.
6. Add the bean sprouts, pink bell pepper, and inexperienced onions to the skillet. Stir and cook dinner for an additional 3-4 minutes, till veggies are barely tender.
7. In a casserole dish, mix the cooked rice noodles, the rooster and vegetable mixture, and 1/2 of the chopped peanuts.
8. Bake in the preheated oven for 15-20 minutes, till the whole lot is heated thru and barely crispy on top.
9. Once out of the oven, sprinkle with the final peanuts and sparkling cilantro.
10. Serve with lime wedges on the aspect for an more zesty kick!

Enjoy.

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