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