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!
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.
