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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

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: 450
total fat: 15g
saturated fat: 3g
polyunsaturated fat: 3g
monounsaturated fat: 4g
cholesterol: 211mg
sodium: 286mg
carbohydrates: 66g
dietary fiber: 7g
protein: 18g
vitamin A: 499.0IU
vitamin D: 17.5IU
folate: 86.8mcg
calcium: 87.2mg
iron: 3.9mg
choline: 162.8mg

vitamin C: 18.2mg
vitamin E: 2.1IU
trans fat: 0g
sugars: 14g
potassium: 603.5mg
magnesium: 60.9mg
selenium: 32.8mcg
phosphorus: 335.0mg
vitamin B12: .6mcg
vitamin K: 26.2mcg
vitamin B6: .9mg
copper: .3mg
vitamin B1 - thiamin: .4mg
manganese: .6mg
zinc: 2.3mg
vitamin B2 - riboflavin: .4mg
vitamin B3 - niacin: 3.0mg
omega 3: .1g
omega 6: 2.6g