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Pad Thai (Thai-Style Noodles, Sprouts & Eggs)

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Quick Recipe

Prep Time: 15 minutes
Cook Time: 10 minutes
Makes: 4 servings

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What You Need

1
cup fresh bean sprouts (3 oz.)
1
jar OR can (7 to 8-3/4 oz.) whole baby corn, drained
1/2
cup sliced green onions
1/4
cup chopped peanuts
1/2
cup fresh straw mushrooms (2 oz.)
4
EGGS
3/4
tsp. garlic powder
4
oz. uncooked rice noodles OR vermicelli pasta, cooked, drained
1/2
cup bottled Pad Thai sauce

Here’s How

  1. COMBINE bean sprouts, baby corn, green onions and peanuts in medium bowl; toss.
  2. COAT large nonstick saucepan with cooking spray; heat over medium heat until hot. ADD mushrooms; sauté until tender, 3 to 4 minutes.
  3. BEAT eggs and garlic powder in small bowl until blended; pour over mushrooms. COOK, stirring to break up eggs, until eggs are still moist but no visible liquid egg remains.
  4. ADD noodles, sauce and bean sprout mixture. COOK, tossing gently with 2 spoons, until heated through.

Enjoy

  • Garnish with shredded carrots, cilantro and lime wedges.

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Nutrition Information

Per Serving

Excellent Source: protein, fiber, folate, choline and iron

Good Source: vitamin A

calories: 362
total fat: 11g
saturated fat: 2g
polyunsaturated fat: 3g
monounsaturated fat: 4g
cholesterol: 195mg
sodium: 622mg
carbohydrates: 53g
dietary fiber: 3g
protein: 14g
vitamin A: 1,275.5IU
vitamin D: 41.0IU
folate: 75.2mcg
calcium: 54.0mg
iron: 2.5mg
choline: 146.1mg

vitamin C: 16.9mg
vitamin E: 2.1IU
trans fat: 0g
sugars: 16g
potassium: 338.0mg
magnesium: 46.8mg
selenium: 22.9mcg
phosphorus: 236.8mg
vitamin B12: 0.5mcg
vitamin K: 26.2mcg
vitamin B6: 0.2mg
copper: 0.2mg
vitamin B1 - thiamin: 0.2mg
manganese: 0.5mg
zinc: 1.7mg
vitamin B2 - riboflavin: 0.3mg
vitamin B3 - niacin: 5.2mg
omega 3: 0.1g
omega 6: 2.6g

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