Pad Thai (Thai Style Noodles, Sprouts & Eggs)

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  • Ingredients
    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 canned straw mushrooms, drained
    4 EGGS
    3/4 tsp. garlic powder
    4 oz. uncooked rice noodles OR vermicelli pasta, cooked, drained
    1/2 cup bottled Pad Thai sauce

    Yields: 4 servings

  • Nutritional Information

    Per Serving

    Calories: 362

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

    Cholesterol: 186 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


  1. COMBINE bean sprouts, baby corn, green onions and peanuts in medium bowl; toss.

  2. COAT large nonstick skillet 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 medium 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, Pad Thai sauce and bean sprout mixture. COOK, tossing gently with 2 spoons, until heated through.

Insider Info

A classic Thai dish. Add tofu or extra vegetables for a filling meatless meal.