This oven-baked take on Pad Thai skips the stovetop juggling and delivers big, savory flavor with minimal effort. Rotisserie chicken, cabbage, and carrots are folded into a sweet-savory chili garlic egg mixture, then baked over rice noodles that soak up a rich broth seasoned with soy sauce and butter. The result is tender noodles, juicy chicken, and a lightly caramelized top — finished with scallions, peanuts, and extra chili garlic sauce for heat. Perfect for a hands-off dinner that still feels special. Serve it family-style straight from the baking dish or portion it up for easy leftovers that reheat beautifully.

Ingredients

• 2 eggs, beaten
• 1/4 cup brown sugar
• 1 Tablespoon chili garlic sauce, plus more for topping
• 2 teaspoon fish sauce
• 3 cups rotisserie chicken, sliced into strips
• 2 1/2 cups shredded cabbage
• 1 cup shredded carrots
• 2 cups chicken broth
• 4 Tablespoon soy sauce
• 2 Tablespoon butter
• 8 oz pad Thai rice noodles
• Sliced scallions, for topping
• Chopped peanuts, for topping

Preparation

1. Preheat oven to 375°F. Lightly grease a 9 x 13 baking dish.
2. In a large bowl, combine the eggs, brown sugar, chili garlic sauce, fish sauce, chicken, cabbage, and carrots. Mix well and set aside.
3. In a medium microwave-safe bowl, combine the chicken broth, soy sauce, and butter. Microwave for about 5 minutes, until hot and the butter is melted.
4. Place the rice noodles in the prepared baking dish, spreading them out evenly.
5. Pour the hot broth mixture over the noodles, gently pressing to ensure they are mostly submerged.
6. Spoon the chicken mixture evenly over the noodles, covering them completely.
7. Cover tightly with foil and bake for 35–45 minutes, until the noodles are tender.
8. Remove from the oven and let rest for 5 minutes before serving.
9. Top with additional chili garlic sauce, sliced scallions, and chopped peanuts.