My Thai friend brought this over, and we couldn’t stop eating it!

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

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!