Pad Thai (Thai Style Noodles, Sprouts & Eggs)

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  • Ingredients
    4 large EGGS
    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
    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: 1/4 of recipe

    Calories: 342

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

    Cholesterol: 186 mg
    Sodium: 671 mg
    Carbohydrates: 48 g
    Fiber: 4 g
    Sugar: 17 g
    Protein: 12 g
    Vitamin A: 83 mcg
    Vitamin D: 1 mcg
    Folate: 51 mcg
    Choline: 182 mg
    Calcium: 79 mg
    Iron: 3 mg
    Potassium: 218 mg

    This recipe is an excellent source of protein and choline, and a good source of folate.


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

  2. COAT large nonstick skillet with cooking spray; HEAT over medium heat until hot. ADD mushrooms; SAUTE 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. SERVE.

Insider Info

  • Add tofu or extra vegetables for a filling meatless meal.