Pad Thai Casserole is one of those dishes that effortlessly blends comfort and excitement. Inspired by the classic flavors of Thai street food but adapted for the convenience of a busy Midwestern kitchen, this casserole is perfect for when you crave something a bit exotic but don't want to spend hours in the kitchen. It's a great way to introduce your family to new flavors while still enjoying the familiar cozy feeling of a casserole.
This Pad Thai Casserole pairs wonderfully with a simple side salad, especially if it's dressed with a light citrus vinaigrette to complement the tangy and savory flavors of the casserole. A side of steamed veggies, like broccoli or snap peas, adds a nice crunch and extra nutrients to round out your meal. And if you want to keep with the Thai theme, consider serving with a refreshing Thai iced tea!
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Pad Thai Casserole
Servings: 6
Ingredients
8 oz rice noodles
2 tablespoons vegetable oil
1 lb chicken breast, cut into bite-sized pieces
2 cloves garlic, minced
3 eggs, lightly beaten
1.5 cups bean sprouts
1 red bell pepper, thinly sliced
3 green onions, chopped
1/2 cup roasted peanuts, chopped
1/4 cup cilantro, chopped
Lime wedges for serving
2 tablespoons vegetable oil
1 lb chicken breast, cut into bite-sized pieces
2 cloves garlic, minced
3 eggs, lightly beaten
1.5 cups bean sprouts
1 red bell pepper, thinly sliced
3 green onions, chopped
1/2 cup roasted peanuts, chopped
1/4 cup cilantro, chopped
Lime wedges for serving
Directions
1. Preheat your oven to 375°F (190°C).
2. Cook the rice noodles according to the package instructions, drain, and set aside.
3. In a large skillet, heat the vegetable oil over medium heat. Add the chicken breast pieces and cook until no longer pink, about 5-7 minutes.
4. Add the minced garlic to the skillet and sauté for another minute until fragrant.
5. Push the chicken and garlic to one side of the skillet and pour in the beaten eggs on the other side. Scramble the eggs until fully cooked, then mix together with the chicken.
6. Add the bean sprouts, red bell pepper, and green onions to the skillet. Stir and cook for an additional 3-4 minutes, until vegetables are slightly tender.
7. In a casserole dish, combine the cooked rice noodles, the chicken and vegetable mixture, and half of the chopped peanuts.
8. Bake in the preheated oven for 15-20 minutes, until everything is heated through and slightly crispy on top.
9. Once out of the oven, sprinkle with the remaining peanuts and fresh cilantro.
10. Serve with lime wedges on the side for an extra zesty kick!
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Variations & Tips
Feel free to swap the chicken for shrimp or tofu if you're looking for a different protein. Vegetarians can omit the meat entirely and add extra veggies like snap peas or baby corn. For added spice, sprinkle some red pepper flakes before baking, or add a dash of sriracha sauce when serving. For meal prep, this casserole can be made ahead of time and reheated, making it perfect for busy weeknight dinners or a hearty lunch.