PAD Thai Chicken casserole (can sub Tofu)

EASY FAST recipe

The above sauce is GF , but the jar was not as big as what was called for in the recipe below/ more would be better.

The above noodles were good in the recipe---these required cooking for about 7 minutes in boiling water unlike some pad thai noodles. SERVES 6

Recipe found here taste of home under Thai Chicken Casserole found on Pinterest here : https://www.pinterest.com/pin/20991003262371937

• Ingredients: 

• One bottle of Thai peanut sauce (11 and 1/2 ounces)* or see below
• One cup chicken broth,    3 cups rotisserie chicken chopped
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1 package of thick thai noodles (14 ounces)

 chopped peanuts and cilantro Optional for topping

• 3 -4 cups coleslaw
• 4 green onions chopped
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• Preheat oven to 400°. Whisk together peanut sauce and broth; toss with chicken, coleslaw mix and green onions.
• Prepare noodles according to package directions-make sure they are done; drain and toss immediately with chicken mixture. Transfer to a greased 13x9-in. baking dish. Bake, covered, until heated through, 15-25 minutes. If desired, top with peanuts and cilantro.
• * Substitution for the sauce:      6 tablespoons of soy sauce, 2-3 tab rice vinegar (go easy--otherwise it can make it a bit tart--), 2 to 3 tab lime juice 2-3 tab ketchup , 2-3 teaspoons of sugar, optional 1/4 tsp crushed red pepper (I used 1/8, but more would be ok too) 1 tablespoon of peanut butter Do this sauce according to your taste
• https://www.tasteofhome.com/recipes/thai-chicken-casserole/?_cmp=stf&epik=dj0yJnU9ZVFwSHZWc2QwLVJpVVdHSDQxMUw0N1RRVzlfMHRyWnkmcD0wJm49U0ZRVXhFRGdkVkRUb3VtdGNuV1d6QSZ0PUFBQUFBR0NSYllF