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

Pad Thai (Thai-Style Noodles, Sprouts and Eggs)
A classic Thai dish. Add tofu or extra vegetables for a filling meatless meal.
Prep Time:  15 minutes
Cook Time:  10 minutes
Servings:  4 servings

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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.)
3/4 tsp. garlic powder
4 oz. uncooked rice noodles OR vermicelli pasta, cooked, drained
1/2 cup bottled Pad Thai sauce


Step 1 COMBINE bean sprouts, baby corn, green onions and peanuts in medium bowl; toss.
Step 2 COAT large nonstick saucepan with cooking spray; heat over medium heat until hot. ADD mushrooms; sauté until tender, 3 to 4 minutes.
Step 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.
Step 4 ADD noodles, sauce and bean sprout mixture. COOK, tossing gently with 2 spoons, until heated through.


Nutrition Information

Per Serving

Excellent Source: Protein, Vitamin A and Choline

Good Source: Dietary Fiber, Vitamin D, Folate and Iron

Calories: 362

Total Fat: 11 g
    Saturated fat: 2 g
    Polyunsaturated fat: 3 g
    Monounsaturated fat: 4 g

Cholesterol: 195 mg
Sodium: 622 mg
Carbohydrates: 53 g
Dietary Fiber: 3 g
Protein: 14 g
Vitamin A: 1275.5 IU
Vitamin D: 41 IU
Folate: 75.2 mcg
Calcium: 54 mg
Iron: 2.5 mg
Choline: 146.1 mg

Vitamin C: 16.9 mg
Vitamin E: 1.9 IU
Trans Fat: 0 g
Sugars: 16 g
Potassium: 338 mg
Magnesium: 46.8 mg
Selenium: 22.9 mcg
Phosphorus: 236.8 mg
Vitamin B12: 0.5 mcg
Vitamin K: 26.2 mcg
Vitamin B6: 0.2 mg
Copper: 0.2 mg
Vitamin B1 - Thiamin: 0.2 mg
Manganese: 0.5 mg
Zinc: 1.7 mg
Vitamin B2 - Riboflavin: 0.3 mg
Vitamin B3 - Niacin: 5.2 mg
Omega 3: 0.1 g
Omega 6: 2.6 g

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