My Thai friend taught me this, and we've been making it regularly since!

Growing up in the heartland of America, we didn't often encounter dishes from far-off lands. But these days, we can travel the world right from our kitchens. Shrimp Pad Thai Casserole is a delightful fusion of Eastern flavors and Midwestern comfort. It brings the familiar, heartwarming essence of a casserole with the vibrant, zesty notes of Thai cuisine. This is the kind of dish that transports you to a bustling Bangkok street market, all while keeping you nestled in the warmth of your family kitchen. Perfect for a Sunday dinner or a special gathering, it's sure to become a cherished part of your recipe collection.

This Shrimp Pad Thai Casserole pairs beautifully with a light, crisp cucumber salad to balance the rich flavors of the casserole. For an extra touch of Midwestern charm, you might also consider serving it with some freshly baked dinner rolls or a classic coleslaw. On colder days, a steaming bowl of simple vegetable soup on the side can make this meal even more comforting.

Servings: 6

12 oz rice noodles
1 lb shrimp, peeled and deveined
2 tbsp vegetable oil
3 eggs, beaten
1 cup bean sprouts
1/2 cup shredded carrots
1/4 cup chopped green onions
1/2 cup crushed peanuts
1/4 cup fresh cilantro, chopped
2 cloves garlic, minced
1/4 cup soy sauce
1/4 cup fish sauce
2 tbsp rice vinegar
2 tbsp brown sugar
1 lime, cut into wedges

1. Preheat your oven to 350°F (175°C). Cook the rice noodles according to the package instructions, drain, and set aside.

2. In a large skillet, heat the vegetable oil over medium heat. Add the garlic and sauté until fragrant, about 1 minute.

3. Add the shrimp to the skillet and cook until pink and opaque, about 3-4 minutes. Remove the shrimp from the skillet and set aside.

4. In the same skillet, pour in the beaten eggs and scramble until fully cooked. Add the bean sprouts, shredded carrots, and green onions, cooking for an additional 2-3 minutes.

5. In a small bowl, whisk together the soy sauce, fish sauce, rice vinegar, and brown sugar. Return the cooked shrimp to the skillet, along with the sauce, cooked noodles, and most of the crushed peanuts and cilantro (saving some for garnish). Toss everything together until well combined.

6. Transfer the mixture to a greased casserole dish. Cover with foil and bake in the preheated oven for 20 minutes.

7. Remove the foil and sprinkle the remaining peanuts and cilantro on top. Bake for an additional 5 minutes, uncovered, until the top is slightly crispy.

8. Serve hot with lime wedges on the side for a fresh zing of citrus that really brings all the flavors together.

For a vegetarian version, you can replace the shrimp with tofu or extra vegetables like bell peppers and snap peas. If you prefer a spicier dish, add a tablespoon of sriracha or red pepper flakes to the sauce. For a gluten-free option, ensure that the soy sauce and fish sauce you use are certified gluten-free. Remember, this dish is highly customizable – don't hesitate to get creative with your favorite ingredients.